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.