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A square photo with part of a white baking dish with cauliflower, sausage from which a scoop is removed.

Cheesy Sausage and Cauliflower Casserole

Andréa
This creamy cauliflower casserole with sausage is a delicious casserole with the tastiest flavors. Creamy mashed potatoes topped with sausage and cauliflower. A delicious cheese sauce and bacon and Gruyère as a gratin. A delicious family recipe.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dinner
Cuisine Other
Servings 4 persons
Calories 1494 kcal

Ingredients
 

Cauliflower and sausage

  • 1 cauliflower in florets
  • ¼ teaspoon salt
  • 1 tablespoon butter
  • 1¼ pound sausage bratwurst, fresh sausage or sausage
  • 1 cup water

Mashed potatoes

  • 2 pounds potatoes peeled and cut into equal-sized pieces
  • ½ teaspoon salt
  • 1 tablespoon butter
  • 1 egg size L
  • ⅔ cup milk

Cheese sauce

  • ¼ cup butter
  • ⅓ cup all-purpose flour
  • 2 ½ cup milk
  • 1 ½ cup Gruyère cheese grated, or Emmentaler

Topping

  • ½ cup Gruyère cheese grated or Emmentaler
  • 1 cup bacon bits

Ingredients you need per step are listed below the step in Italic

Instructions
 

  • Preheat the oven to 430 °F (220 °C).
  • Cook the cauliflower for 8 to 10 minutes until tender in lightly salted water. Drain in a colander.
    1 cauliflower, ¼ teaspoon salt
  • Melt the butter in the pan and fry the sausage until golden brown on both sides. Pour 200 ml of water into the pan and let it cook for 15 minutes with the lid on the pan. Fry the bacon for 2 minutes. Remove from the pan and drain on kitchen paper.
    1 tablespoon butter, 1¼ pound sausage, 1 cup water

Mashed potatoes

  • Boil the potatoes in plenty of boiling salted water for 20 minutes until done. Drain in a colander.
    2 pounds potatoes, ½ teaspoon salt
  • Return the potatoes to the pan and mash.
  • Mix an egg, milk, and butter through the puree.
    1 tablespoon butter, 1 egg, ⅔ cup milk

Cheese sauce

  • Melt the butter in a pan and add the flour all at once. Cook for 2 minutes while stirring with a wooden spatula.
    ¼ cup butter, ⅓ cup all-purpose flour
  • Slowly add the milk while stirring with a whisk so no lumps form. Let it come to a boil, and then turn off the heat.
    2 ½ cup milk
  • Mix the Gruyère cheese through the sauce.
    1 ½ cup Gruyère cheese

Cauliflower casserole with sausage

  • Place the mashed potatoes in the bottom of the baking dish.
  • Divide the cauliflower and sausage over it.
  • Pour the cheese sauce over the ingredients in the baking dish.
  • Sprinkle with Gruyère cheese and bacon.
    ½ cup Gruyère cheese, 1 cup bacon bits
  • Bake in the oven for 20 minutes until the cheese is gratinated

NOTES

1. Gruyère
  • Using a distinctive cheese in combination with the cauliflower is super delicious. Gruyère and Emmentaler are both excellent choices. They melt well and gratinate well.
  • You can use a Gouda cheese if you want a less pronounced taste.
2. Cook potatoes
Peel the potatoes and cut them into pieces, so they are approximately the same size (this way, they are ready at the same time). Bring water with one teaspoon of salt to the boil and add the potatoes. Cook for 20 minutes. Check with a fork whether the potatoes are done; the fork should pierce them easily. Otherwise, increase the cooking time by two minutes and repeat the check with the fork. Then drain the potatoes and let them dry for 10 seconds over low heat.
3. Cook cauliflower
Wash the cauliflower and cut off the florets. Bring a pan of water with ½ teaspoon of salt to the boil. Then, add the cauliflower. Cook for 8 minutes and check whether the cauliflower is done. You can check this by piercing the cauliflower with a fork. If it goes in easily, your cauliflower is done. Otherwise, cook for another 2 minutes. When the cauliflower is al dente, drain the vegetable.
4. Oven: When you use a conventional oven, set the temperature to 430 °F (220 °C). In a convection oven, 390 °F (200 °C) is sufficient.
5. Storage
  • Refrigerator: Cover the baking dish with plastic wrap. You can store it in the fridge for up to 2 days.
  • Freezer: Wrap the baking dish with a few layers of plastic wrap to minimize air entry. You can store it this way for up to a month. Let it thaw in the refrigerator.
  • Reheat: Cover the baking dish with aluminum foil and heat in an oven at 350 °F (180 °C) for 20 minutes.

Nutrition

Calories: 1494kcal | Carbohydrates: 65g | Protein: 65g | Fat: 109g | Saturated Fat: 48g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 40g | Trans Fat: 1g | Cholesterol: 326mg | Sodium: 2507mg | Fiber: 8g | Sugar: 14g | Vitamin A: 1682IU | Vitamin C: 115mg | Iron: 5mg
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