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Cajun Cauliflower Casserole
5 from 3 votes

Cajun Cauliflower Casserole

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!

Prep Time
20 mins
Cook Time
1 hr 20 mins
Additional Time
10 mins
Total Time
1 hr 50 mins
Servings: 4
Calories: 474 kcal
Course: Main Course
Cuisine: American

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 tomato whole, 14 1/2 ounces each
  • 1/4 cup chicken broth reduced-sodium
  • 1 tablespoon tomato paste
  • 2 bay leaf
  • 2 andouille sausage thinly sliced, links
  • 1 red pepper chopped
  • 1 cup chicken firmly packed, shredded
  • 4 ounces Shrimp or thawed frozen shrimp, raw, fresh
  • 1/2 cup celery thinly sliced
  • 1/2 teaspoon salt sea salt
  • black pepper generous pinch
  • 1 egg whole
  • 1 egg white
  • parsley for garnish, minced
  • green onion for garnish, sliced

Instructions

    Cup of Yum
  1. Heat oven to 400°F degrees. Rub an 8x8-inch or 9x9-inch baking pan with olive oil.
  2. Heat the 2 tablespoons of olive oil in a large pan over medium-high heat.
  3. Add the onions, garlic, and Cajun seasoning. Cook until lightly golden brown, about 1 minute.
  4. Add the cauliflower florets to the pan and stir until the cauliflower is evenly coated in the spices.
  5. 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.
  6. 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.
  7. 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!)
  8. 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.
  9. 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.
  10. In a separate small bowl, lightly beat the egg and egg white. Add eggs to the cauliflower mixture. Stir until evenly incorporated.
  11. 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.
  12. Let cool for 10 minutes. Garnish with parsley and green onion. Serve immediately.

Nutrition Information

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 474

% 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.