Cajun Cauliflower Casserole
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
1 hr 20 mins
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Additional Time
10 mins
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Total Time
1 hr 50 mins
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Servings
4
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Calories
474 kcal
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Course
Main Course
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Cuisine
American
Cajun Cauliflower Casserole
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This casserole tastes like jambalaya but is secretly loaded with veggies and protein for a gluten-free, Paleo-friendly meal the whole family will love!
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Ingredients
- 2 tablespoons extra-virgin olive oil plus more for oiling the pan
- 1 1/2 cups onion roughly chopped, about half a large onion
- 1 tablespoon + 1 teaspoon garlic minced
- 1 tablespoon + 1 teaspoon Cajun Seasoning
- 1 1/2 lbs cauliflower cut into bite-sized florets, about 7 cups
- 2 cans whole tomatoes (14 1/2 ounces each)
- 1/4 cup reduced-sodium chicken broth
- 1 tablespoon tomato paste
- 2 bay leaves
- 2 Andouille sausage links thinly sliced
- 1 red pepper chopped
- 1 cup shredded chicken firmly packed
- 4 ounces raw Fresh Shrimp or thawed frozen shrimp
- 1/2 cup celery thinly sliced
- 1/2 teaspoon sea salt
- Generous pinch of pepper
- 1 whole egg
- 1 egg white
- minced parsley for garnish
- sliced green onion for garnish
Instructions
- Heat oven to 400°F degrees. Rub an 8x8-inch or 9x9-inch baking pan with olive oil.
- Heat the 2 tablespoons of olive oil in a large pan over medium-high heat.
- Add the onions, garlic, and Cajun seasoning. Cook until lightly golden brown, about 1 minute.
- Add the cauliflower florets to the pan and stir until the cauliflower is evenly coated in the spices.
- Add the cans of tomatoes, chicken broth, tomato paste, and bay leaves. Stir until well mixed. Bring the mixture rapidly to a boil, then reduce the heat to medium. Cover and simmer until the cauliflower is fork-tender, about 15-18 minutes.
- Uncover the pan, turn the heat to high, and boil until the liquid evaporates, about 8-9 minutes. Stir frequently to prevent burning the mixture.
- Transfer the mixture to a large food processor and process until smooth and creamy. Scrape mixture into a large bowl and place it in the freezer to quickly chill while you cook the sausage. (If you don't do this, it'll be too hot, and you might cook the eggs once you add them!)
- While the cauliflower chills, heat a large nonstick pan over medium/high heat. Add the sliced sausage and cook until golden brown, flipping once. This takes 1-2 minutes per side. Transfer to a paper-towel lined plate and blot off the excess grease.
- Take the cauliflower mixture out of the freezer. Stir in the cooked sausage, red peppers, shredded chicken, shrimp, celery, salt, and pepper until well mixed.
- In a separate small bowl, lightly beat the egg and egg white. Add eggs to the cauliflower mixture. Stir until evenly incorporated.
- Press the mixture into the prepared baking pan and spread out evenly. Cover and bake for 20 minutes. Uncover and bake an additional 25-30 minutes, until the top is lightly browned.
- Let cool for 10 minutes. Garnish with parsley and green onion. Serve immediately.
Nutrition Information
Show Details
Calories
474kcal
(24%)
Carbohydrates
28g
(9%)
Protein
34g
(68%)
Fat
27g
(42%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
5g
Monounsaturated Fat
13g
Trans Fat
0.1g
Cholesterol
162mg
(54%)
Sodium
1237mg
(52%)
Potassium
1558mg
(45%)
Fiber
8g
(32%)
Sugar
14g
(28%)
Vitamin A
2281IU
(46%)
Vitamin C
146mg
(162%)
Calcium
170mg
(17%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 474 kcal
% Daily Value*
| Calories | 474kcal | 24% |
| Carbohydrates | 28g | 9% |
| Protein | 34g | 68% |
| Fat | 27g | 42% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 162mg | 54% |
| Sodium | 1237mg | 52% |
| Potassium | 1558mg | 33% |
| Fiber | 8g | 32% |
| Sugar | 14g | 28% |
| Vitamin A | 2281IU | 46% |
| Vitamin C | 146mg | 162% |
| Calcium | 170mg | 17% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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