Cauliflower Casserole: Supreme Pizza Style

We love the cauliflower casserole, but sometimes loaded faux-tatoes get boring.  Switching it up is always interesting.  I have made a jalapeno popper variation and a buffalo chicken rendition, but I do believe supreme pizza toppings give the cauliflower casserole my favorite flavor.  Whether it be because we haven't had pizza in three months or that this was an awesome way to use some ingredients I had on hand, I would highly recommend trying this one out.

Cauliflower Casserole: Supreme Pizza Style

Ingredients:
1 head cauliflower, cut into small florets (it is important that you use fresh cauliflower, not frozen)
1 bag fire roasted red, green, and yellow peppers with onions (you could use fresh if desired)
2 cloves garlic, minced
2 tbsp. Italian seasoning
Salt
Pepper
1/4 cup no sugar added pizza sauce
1/4 cup Parmesan Cheese, shredded
1/4 cup Mozzarella Cheese, shredded
Canadian Bacon (optional)
Pepperoni (optional)

Directions:
Preheat the oven to 400 degrees.

On a baking pan, arrange the cauliflower in a single layer, drizzling with olive oil and topping with a sprinkle of Parmesan, salt, pepper, and Italian seasoning.  Bake for 20 minutes.

In a skillet, saute the blend of peppers and onions with the garlic.

Once you remove the cauliflower from the oven, place the it in a large mixing bowl, an mix with the remaining Parmesan and pizza sauce.

Spread the mixture in the bottom of a prepared baking dish. Top with the sauteed peppers and onions, Canadian Bacon, pepperoni, and any other toppings you want to add.  Sprinkle with Mozzarella and bake for about 20 minutes, or until the cheese begins to brown.

Cauliflower Casserole: Supreme Pizza Style

Toscana Soup with Sweet Potatoes, Turkey Sausage, Kale, and Onions

Again proving that soups are my absolute favorite thing to cook, this one is certainly one I will make again and again.  It is a take on Olive Garden's Zuppa Toscana, except with a few changes, and of course, this one is gluten free.

Toscana Soup with Sweet Potatoes, Turkey Sausage, Kale, and Onions:

 

Ingredients:

1 lb. turkey sausage

1 red onion, chopped

3 small sweet potatoes, chopped

4 cups kale, torn into small pieces

1 tsp. oregano

1 tsp. thyme

1 tsp. basil

2 tsp. sriracha

4 cups low sodium, gluten free chicken broth

4 cups water

Directions:

Brown the sausage in a medium size pan.  Add the onions and saute until they soften.  Add all of the spices.  Pour the broth and water into the pan and bring to a boil.  Add the kale and sweet potatoes, simmering until the sweet potatoes soften.  This will take about 20 minutes.

Portobello Mushroom Pizza

This is one of my husband's favorite things that I have made.  It has many different variations and while I usually put bacon on them, it could easily be turned vegetarian by omitting the bacon.

Portobello Mushroom Pizza

Ingredients:
2 Portobello mushrooms, stems removed
2 tbsp. olive oil
3 cloves garlic, minced
½ jar of pizza sauce
1 cup mozzarella cheese, shredded
1 onion, diced
4 strips of bacon, cooked and crumbled

Directions:
1.)  Preheat the oven to 350 degrees.

2.)  With a damp cloth, wipe the Portobello mushrooms clean and remove the stems. Brush both sides of the mushrooms with olive oil and bake for 20 minutes, flipping halfway through.

3.)  While the mushrooms are baking, cook the bacon and sauté the garlic and onions.

4.)  Remove mushrooms from the oven and top with pizza sauce, sautéed toppings, bacon, and cheese. Broil until the cheese is melted and bubbly. This recipe serves two.