Cajun Cauliflower Caserole

Ok so I’ll admit this one is a little more complex than I usually opt for but the photo looked so good I had to try it. Plus I’m loving this cauliflower into everything deal. P.S. Taste better the next day.

Truth is the prep does take quite a while and some good hand skills in the kitchen between transferring the large pot to the food processor- specially if said food processor is a blender in you case.

Pretty Picture I found off the internets- my actual photo is below.


  • 2 Tbsp Extra-virgin olive oil
  • 1 1/2 Cups Onion, roughly chopped (about half a large onion)
  • 1 Tbsp + 1 tsp Garlic, minced
  • 1 Tbsp + 1 tsp Cajun seasoning
  • 1 Large Cauliflower, cut into bite-sized florets
  • 2 Cans Whole tomatoes (14.5 oz each)
  • 1/4 Cup Reduced-sodium chicken broth
  • 1 Tbsp Tomato paste (I didn’t use this and it still turned out delish)
  • 2 Bay leaves
  • 2 Chicken Sausage links, thinly sliced
  • 1 Red Pepper chopped, chopped
  • 1 Cup (4oz) Shredded chicken, firmly packed (I found a left over frozen breast and cooked it up real quick then “shredded” with my hands)
  • 4 Oz Raw fresh shrimp (or thawed, if frozen) If thats what your into
  • 1/2 Cup Celery, thinly sliced
  • 1/2 tsp Sea salt
  • Generous pinch of pepper
  • 1 Whole egg
  • 1 Egg white
  • Minced parsley, for garnish
  • Sliced green onion, for garnish


  1. Heat the olive oil up in a LARGE pan on medium/high heat.
  2. Add in the onion, garlic and Cajun seasoning and cook until lightly golden brown, about 1 minute.
  3. Add the cauliflower florets into the pan and stir until the cauliflower is evenly coated in the spices.
  4. Add in the cans of tomatoes, chicken broth, tomato paste and bay leaves and stir until well mixed. Bring the mixture to a rapid boil and then reduce the heat to medium, cover, and simmer until the cauliflower is fork-tender, about 15-18 minutes. During this time -Heat your oven to 400 degrees and rub an 8×8 or 9×9 inch baking pan with olive oil. (I made the mistake of doing this first like the original recipe said and my oven sat unused for 20+ minutes)
  5. Once tender, uncover the pan, turn the heat to high and boil until the liquid is evaporated, about 8-9 minutes. Stir frequently so that the bottom doesn’t burn. Evaporate all the liquid!
  6. Transfer the mixture into a large food processor and process until smooth and creamy. Scrape into a large bowl and place into the freezer to quickly chill while you cook the sausage. (If you don’t do this, it’ll be to hot and you might cook the eggs once you add them!)
  7. While the cauliflower chills, hit a large non-stick pan on medium/high heat. Add in 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.
  8. Take the cauliflower mixture from the freezer and stir in the cooked sausage, red pepper, shredded chicken, shrimp, celery and salt and pepper until well mixed.
  9. Lightly beat the egg and egg white in a separate, small bowl and add into the cauliflower mixture. Stir until evenly incorporated.
  10. Press the mixture into the prepared pan and spread out evenly. Cover and bake for 20 minutes. Then, uncover and bake an additional 25-30 minutes until the top is lighly brown.
  11. Let stand for 10 minutes and then garnish with parsley and green onion and DEVOUR.

This is the chicken sausage I used.


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