I was sent the Dutch Oven mentioned. Opinions and recipe is my own
I won’t start a recipe post with 17 paragraphs of a life story because I know you just want the recipe! However, I will give credit to this fabulous Dutch Oven I am in love with. I will also mention some variations so you can make this dish match your taste.
This Easy Cauliflower and Sausage Casserole is one of our favorite ‘leftover’ meals. I say that because it is a great way to use up leftover veggies and meat. We love Aidells sausage so I always make it with sausage, but you can use any (cooked) meat you may have leftover such as pork or steak.
You just need 2 pots on your stove to cook the meat and onions in. You can also add any leftover veggies you need to use up like belle peppers, zucchini or diced potatoes.
If you have soft veggies like tomatoes to use, don’t add those quite yet. Just head the meat and veggies and you can add spices or use the flavored sausage like I do and no extra spices are needed, but some salt or pepper.
In your second pot, blanch the cauliflower. Cut in chinks or use frozen flowerettes like I did and boil for 3-4 minutes in salt water. You can also substitute broccoli if you are not a fan of cauliflower.
Let me take a quick moment and tell you about my Cast Iron Dutch Oven by Marquette Castings. It works great from stove top to oven and comes in 4Qt or 6Qt. It has an enamel finish, non-stick, non-toxic, easy to clean, beautiful and durable. Built to last a lifetime (even with lifetime warranties).
Marquette Castings has affordable, high quality cookware you will love as much as I do! Isn’t the white stunning?
Don’t you love recipes that allow you to use up those veggies in your fridge?