INGREDIENTS
Cut cauliflower florets into bite-sized chunks weighing 14 ounces
Pepperoni, 2.5 ounces
2 pounds of Italian sausage, removed from casings if present before cooking
Italian seasoning, 1 teaspoon
1/4 cup powdered parmesan cheese
1.5 cups We use Rao’s Homemade Marinara Low Carb Pasta Sauce.
1 green pepper, diced into small pieces.
12 ounces of shredded mozzarella cheese
Olive Oil, 1 Tablespoon
8 ounces of chopped mushrooms
INSTRUCTIONS
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Cauliflower is steam-cooked. I steam my in the microwave because I like quick and simple processes. Put the chopped cauliflower and 1 cup of water in a microwave-safe bowl. When the cauliflower is ready, microwave it on high for about 3 minutes, covered with a damp paper towel.
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Don’t cook it too long! Cauliflower should be slightly tender but not mushy so that it won’t need to cook for as long in the oven.
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Using a paper towel, dry the cauliflower after draining it. Set apart.
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For about FIFTEEN minutes, heat Italian sausage(big skillet) over medium-high heat. Drain the surplus fat after the sausage has finished cooking. Set apart.
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In the same skillet with the olive oil, cook the mushroom slices for 10 minutes(Removal of some of the surplus water). Put(once finished) aside.
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To the bottom of casserole dish(13 x 9 inch) after coating it with cooking spray(nonstick), put 1/2 cup of pasta sauce.
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In a large bowl, combine the cooked Italian sausage, green peppers, mushrooms, and cauliflower.
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Tossing will combine everything.
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The mixture should be divided in half and placed in the casserole dish. On top, spread 6 ounces of mozzarella cheese, 1/2 cup of spaghetti sauce, and half of the pepperonis. Place the pepperonis between the other toppings, sort of pressing it down.
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Spread the remaining toppings mixture over the cheese next, then add the remaining 12 cup of pasta sauce, 6 ounces of mozzarella cheese, and pepperonis (reserving 10 slices for the top of the dish).
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Combine the Parmesan cheese and Italian spice in a small bowl.
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After topping the casserole with the Parmesan mixture and 10 pieces of pepperoni, serve.
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Put in the oven and cook for 30 minutes at 400 degrees F, or until the cheese is completely melted and the casserole is heated through.
NUTRITION
519 kcal, 7g of carbohydrates, 27g of protein, 43g of fat, 17g of saturated fat, 4g of polyunsaturated fat, 15g of monounsaturated fat, 100mg of cholesterol, 1195 mg of sodium, 494 mg of potassium, 3g of fibre, 3g of sugar, 14iu of vitamin a, 56mg of vitamin c, 54mg of calcium, and 9mg of iron.
