About the Recipe
Ingredients
2 heads Cauliflower (cut into bite-sized florets)
5 tbsp Olive oil (divided into 1/4 cup and 1 tbsp)
3/4 tsp Sea salt
1/4 tsp Black pepper
1 lb Italian sausage
4 cloves Garlic (minced)
1 1/2 cups Marinara sauce
2 tsp Italian seasoning
1 1/2 cups Whole milk ricotta cheese
1 1/2 cups Parmesan cheese (shredded)
2 1/2 cups Mozzarella cheese (shredded)
Preparation
Roasted Cauliflower:
Preheat the oven to 425°F (218°C). Line 2 baking sheets with foil or parchment paper.
In a large bowl, toss together the cauliflower, 1/4 cup olive oil, salt, and pepper.
Arrange the cauliflower in a single layer on the baking sheets. Roast in the oven for about 25 minutes, until browned. If possible, place the baking sheets side by side; otherwise, rotate them halfway through.
Sausage Marinara:
Meanwhile, heat the remaining tablespoon of olive oil in a cast iron skillet over medium-high heat. Add the sausage.
Cook the sausage, breaking it apart with a spatula, for 8-10 minutes, until cooked and browned.
Create a well in the center and add the minced garlic. Sauté for about 1 minute, until fragrant, then stir it into the sausage.
Add the marinara and Italian seasoning. Simmer for 2-3 minutes, until the sauce thickens. Adjust salt and pepper if needed.
Assembly:
When the cauliflower is done, reduce the oven temperature to 400°F (204°C).
Arrange half of the roasted cauliflower in a single layer in the bottom of a 9x13 baking dish.
Dollop half of the ricotta over the cauliflower, then sprinkle with half of the shredded parmesan.
Top with half of the sausage marinara (dollop it on, then spread), and finally sprinkle with half of the shredded mozzarella.
Repeat the layers with the remaining cauliflower, ricotta, parmesan, sausage marinara, and mozzarella.
Bake the cauliflower ziti in the oven for 10-15 minutes, until the cheese is melted and golden.
Serving size: 1 cup, or 1/12 entire casserole