Cauliflower
has not always been my favorite vegetable.
But over the past year it has grown on my. My sister was feeding this casserole to her
baby as baby food and I was coveting it.
She shared the recipe and we have been making it a lot.
I love that this casserole is vegetable based
and contain NO cream of chicken soup. It
is very easy to put together and it is delicious.
Baked
Cauliflower Pasta
1 ½ cups
Freeze Dried Cauliflower, if using fresh I use an entire head and pan roast it.
½ cup Freeze Dried Sausage, if using fresh use 2-4 cooked links with casing removed
1 tablespoon
garlic
¼ teaspoons
red pepper flakes
Salt and
pepper to taste
1 can petite
diced tomatoes, don’t drain
2 cups
pasta, elbow, ziti, or other small tube pasta
1 cup or more, Mozzarella
Cheese, grated.
1. Bring a large Dutch oven,
or other oven safe pot, of water (6-8 cups) to a boil. Add pasta, freeze dried cauliflower, and sausage.
Cook until pasta is chalky but almost tender.
Drain. Return to the pan.
2. Add remaining ingredients,
mix well. Bake 20 minutes at 400
degrees.
