This easy, low-carb cauliflower casserole is smothered with homemade meat sauce, gooey blobs of fresh mozzarella cheese and topped with fresh basil. It makes for a delicious dinner even the kids will enjoy. Serve with a mixed green salad and you have a perfect week night meal that is great for leftovers too!
Bring a large pot of water to boil over high heat. Preheat oven to 350º.
Heat a sauté pan over medium/high heat. Coat with 2 tbsp. olive oil. Add sausage and Italian seasoning, cook until mostly brown. Add onions and garlic. Sauté until onions are translucent and garlic is fragrant. Sausage should be browned at this point.
Mix in La Valle D.O.P. San Marzano tomatoes, break up the tomatoes to release additional juice. Add salt, pepper, sweetener and basil. (Optional - if you like a little heat add red pepper flakes to taste).
Turn heat to low and cover. Simmer for roughly 25 minutes.
While the sauce is simmering prepare the cauliflower. Cut and remove the stem – once removed the cauliflower should naturally break into large florets. Break down the larger florets into medium bite sized pieces.
Add sea salt and cauliflower to boiling water – you can either boil or steam (5-7 minutes, slightly tender but still has a crunch)
Remove cauliflower from heat and strain, set aside to assemble casserole. Coat bottom of casserole dish with sauce, add cauliflower. Carefully pour meat sauce mixture over cauliflower. Generously sprinkle the top with mozzarella cheese and place in the oven to bake for 20 minutes.
Garnish casserole with chopped basil. Allow to cool slightly before serving. Enjoy!