1 pound ground sausage (choose a variety without added sugars)
1 head cauliflower, cut into florets
4 ounces cream cheese, softened
1/2 cup heavy cream
1 cup shredded cheddar cheese
1 teaspoon garlic powder
1/2 teaspoon dried thyme
Salt and pepper to taste
Optional toppings: sliced green onions or chopped fresh parsley
Preheat your oven to 375°F (190°C).
Grease a 9x13-inch baking dish.
In a large skillet, brown the ground sausage over medium heat until cooked through.
Break it up into crumbles as it cooks. Once done, remove from heat and set aside.
Steam the cauliflower florets until tender but not mushy. You can steam them on the stovetop or in the microwave.
Drain the cauliflower well and pat it dry with a paper towel.
In a large bowl, combine the softened cream cheese, heavy cream, shredded cheddar cheese, garlic powder, dried thyme, salt, and pepper. Mix until well combined.
Add the cooked sausage and cauliflower florets to the bowl with the cream cheese mixture.
Gently fold everything together until the sausage and cauliflower are evenly coated.
Transfer the mixture to the prepared baking dish, spreading it out evenly.
Bake in the preheated oven for 20-25 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
Remove from the oven and let it cool for a few minutes.
Sprinkle with sliced green onions or chopped fresh parsley for added flavor and presentation.
Serve warm and enjoy!
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