I feel like I’ve been on a role lately with spur-of-the-moment recipe ideas. Most of the time I carefully plan what I want to make: ingredients, measurements, cooking times- all that jazz. Nope, not this week. It was all “Let’s poke my head in the fridge and see what I can find.”
It’s good to see that school hasn’t completely killed my imagination 🙂
So, I’ve restocked my recipe vault that was severely depleting and now have serval weeks-worth of recipes to share, beginning with this beauty:
Sausage and Pepper Cauliflower Pizza Casserole (Grain-Free)
Ingredients:
1 large cauliflower, chopped into bite-sized pieces
1 tbsp olive oil
3 italian sausages, cooked (I always use leftover ones from the grill)
1 large green bell pepper
2 and 1/2 cups marinara sauce
1 and 1/2 cups shredded mozzarella cheese, divided
2 tbsp dried basil
2 tsp dried oregano
2 tsp garlic powder
2 tsp onion powder
salt and pepper, to taste
Directions:
Preheat the oven to 450 degrees. Toss cauliflower in olive oil, spread on a baking pan, and roast in the oven for 20 minutes.
Meanwhile, chop up sausage and bell pepper and place in a bowl. Add in marinara sauce, 1/2 cup cheese, basil, oregano, garlic powder, onion powder, and salt and pepper and mix altogether.
Once finished roasting, add in cauliflower and combine. Spread mixture into a 9×13 baking dish and top with remaining 1 cup of cheese. Place in a 350 degree oven for 20 more minutes.
Health Without Sacrifice 