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SERVES: 4-6 | ACTIVE TIME: 40 MIN
INGREDIENTS
- 1 large head of cauliflower, cut into bite-sized florets
- 2 Tbsp olive oil, plus more for drizzling
- 8 oz Italian chicken or turkey sausage, not in casing
- 1 large yellow onion, diced
- 6 cloves garlic, minced
- 1 (28-oz) can diced tomatoes, drained
- 2 cups crispy chickpeas (chickpeas add protein & fiber, and make the recipe gluten free, but bread crumbs work well too)
- 1 cup grated Parmesan cheese
- 1 tsp salt
- 2 tsp dried oregano
- 1 bunch fresh parsley, chopped
- red chili flakes (optional)
PREPARATION
- Heat oven to 350°F.
- Heat 2 Tbsp olive oil in a very large sauté pan or sauce pan over medium-high heat. Sauté onion until tender and browning, then turn down to low, adding garlic and cauliflower with a healthy pinch of salt. Sauté another ~5 min.
- Turn heat back up to medium, add sausage with oregano and red chili flakes (if using). Break up the meat into small pieces and cook until the sausage starts to brown ~5-8 min.
- Add tomatoes to the pan, stir to combine, then turn off heat.
- Transfer the entire mixture to a 9×13-inch baking dish and spread into an even layer.
- Using a food processor, blend up the crispy chickpeas into a coarse crumb, then mix in parmesan. Pulse until well combined. Spread this crumble evenly over the cauliflower. Drizzle lightly with a little more olive oil.
- Bake until breadcrumbs are browned and the sauce is bubbling, about 20 minutes. Let stand for 5 minutes, then garnish with fresh parsley and serve.
