Cauliflower Mushroom Pizza Bake

Recipe by Catherine Pla

Serves 4

Cauliflower Mushroom Pizza Bake

This delicious and easy main dish is a quick weeknight crowd pleaser.

• 2-3 links uncooked sweet Italian sausage, casings removed and cut into 1⁄2” pieces

• 1 head cauliflower, trimmed and cut into small florets

• 4 oz mushrooms, cleaned and sliced

• 1⁄2 an onion, thinly sliced

• 2⁄3 c pizza sauce, store-bought or homemade, divided

• 1⁄2 c grated parmesan, divided

• 1⁄4 c sliced black olives

• 1⁄4 c slivered sun-dried tomatoes packed in olive oil

• Extra virgin olive oil

• Kosher salt and ground black pepper

• 1⁄2 t dried oregano

• 1⁄4 t red pepper flakes, optional

• 4 oz mozzarella or burrata cheese, torn into

• 2 T torn basil leaves

Preheat the oven to 450. Line a sheet pan with parchment and place into the oven while it heats.

Remove the hot sheet pan from the oven and place sausage, onions, and mushrooms on the sheet pan. Season with some olive oil and salt and pepper, and roast for 7 minutes.

Meanwhile, toss the cauliflower florets with a 1⁄4 cup of pizza sauce, a 1⁄4 cup parmesan, and a tablespoon of olive oil. Season with salt and pepper and toss again. Add olives and sun-dried tomatoes to the bowl and toss, adding a little more sauce if needed.

After 7 minutes, add the cauliflower mixture to the sheet pan and roast 15 minutes until the cauliflower begins to brown in spots. If cauliflower is not tender after 15 minutes, add some more time.

Remove the sheet pan from the oven. Sprinkle with oregano, red pepper flakes if using, and taste for salt. Spoon remaining pizza sauce over everything. Arrange mozzarella over all and roast another 5 minutes until cheese melts. Cool for 5 minutes, then sprinkle on remaining parmesan and scatter on the torn basil.