Cheesy Cauliflower Pizza Casserole

How does an ooey gooey, piping hot pan of cheesy cauliflower pizza casserole sound to you?!

This unique casserole is stuffed with roasted cauliflower, ground beef or Italian sausage, herbs and spices and plenty of cheese.

It’s packed with flavor AND vegetables!

How to make cheesy cauliflower pizza casserole

Featured Ingredients

For the cauliflower:

• Cauliflower: Cut the cauliflower into florets, then roast them. This is the best cooking method for this casserole, as steaming or boiling would make the casserole too watery.
• Olive oil: Toss the florets with olive oil to roast it.

For the tomato cream sauce:

• Onion and garlic: The most delicious aromatics to make tomato sauce.
• Ground beef: Or ground Italian sausage.
• Herbs and spices: Dried basil, oregano and fennel (if you want).
• Canned tomatoes: Whole or crushed tomatoes, San Marzano preferred.
• Tomato paste: Adds richness and umami to the sauce.
• Sugar: Tomatoes are acidic so a little bit of sugar balances it out.
• Half and half: A few tablespoons for creaminess.

For the toppings:

• Mozzarella cheese: And lots of it! This casserole is best when super cheesy.
• Pepperoni: Line the top of the casserole with slices of spicy pepperoni.
• Parmesan: For extra cheesy goodness.
• Fresh herbs: Basil and parsley are my favorite.
• Crushed red pepper flakes: For a little heat, if you want.

Step-by-Step Instructions

1. Preheat oven to 400 degrees.
2. Place cauliflower florets on a large baking sheet.
3. Coat with two tablespoons olive oil and toss with a generous pinch of coarse salt and black pepper.
4. Roast cauliflower for 20-25 minutes, until just tender. Remove from the oven.
   • If there is any moisture on the cauliflower, pat it dry with a kitchen towel or paper towel.
5. In the meantime, heat remaining two tablespoons of olive oil in a Dutch oven or stock pot to medium heat.
6. Add onion and saute 3-4 minutes, until soft.
7. Add ground turkey or Italian sausage and break it up with a spatula, cooking until browned, about 4-5 minutes.
8. Stir in garlic, basil, oregano and fennel.
9. Add tomatoes, crushing with the spatula, and tomato paste.
10. Bring to a simmer at medium-high heat and allow to cook 15-20 minutes.
11. Stir in salt, pepper and sugar. Taste and adjust seasoning, if necessary.
12. Stir in heavy cream. Optional: Use an immersion blender to puree, if desired.
13. Grease a glass or ceramic casserole dish. Layer half of the cauliflower, tomato cream sauce, mozzarella cheese, pepperoni and Parmesan cheese.
14. Repeat with remaining cauliflower, tomato cream sauce, mozzarella cheese, pepperoni and Parmesan cheese.
15. Bake 18-20 minutes at 400 degrees, until cheese is bubbly and brown.
16. Allow to cool for about 10 minutes. Serve with parsley, basil and red pepper flakes.

Recipe Substitutions and Alterations

• For the cauliflower: You can use any shaped pasta instead.
• For the meat: Use ground turkey or chicken or Italian sausage (pork or turkey).
• For the sauce: Instead of making your own, you can use jarred marinara, vodka sauce or cream sauce.
• For the toppings: Feel free to jazz it up with your favorite pizza toppings, such as green or black olives, peppers, onions or mushrooms.

Nutrition Considerations

• To make this gluten free: This recipe does not contain gluten.
  • Be sure all ingredients you choose are gluten free.
• To make this dairy free: Try with vegan cheese. Skip the half and half in the sauce.
• To make this vegetarian: Skip the meat.
• To make this vegan: Try with vegan cheese. Skip the half and half in the sauce.
  • Skip the meat.
• To make this nut free: This recipe does not contain nuts.
  • Be sure all ingredients you choose are nut free.
• To make this egg free: This recipe does not contain eggs.

Casserole recipes you’ll dig into:

• Tater Tot Casserole
• Tuna Noodle Casserole with Potato Chips
• Kale and Sausage Gnocchi Bake
• Chicken Taco Casserole
• Cheeseburger Macaroni
• Chicken Parmesan Pasta Bake

Cheesy Cauliflower Pizza Casserole

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Cheesy pizza casserole made with roasted cauliflower, ground beef or Italian sausage, herbs and spices and plenty of cheese.

• Author: Julie Andrews
• Prep Time: 15-20 mins
• Cook Time: 40-45 mins
• Total Time: 55-65 mins
• Yield: Serves 8
• Category: Dinner
• Method: Baking, Stove-Top
• Cuisine: American, Italian

Ingredients

Scale 1x2x3x

Cauliflower:

• 2 medium heads cauliflower, cleaned and cut into florets (about 5 cups)*
• 4 tablespoons olive oil, divided
• Pinch coarse salt and ground black pepper

Tomato Cream Sauce:

• 1 medium yellow onion, finely diced
• 1-pound ground beef or Italian sausage
• 4 cloves garlic, peeled and minced
• 1 ½ tablespoons dried basil leaves
• 1 tablespoon dried oregano leaves
• 2 teaspoons dried fennel seeds (optional)
• 2 (28-ounce) cans whole San Marzano tomatoes, thoroughly drained
• 2 tablespoons tomato paste
• 1 teaspoon coarse salt
• ½ teaspoon ground black pepper
• ½ teaspoon granulated sugar
• 2 tablespoons heavy cream or half and half

Toppings:

• 2 ½ cups shredded mozzarella cheese
• 1 cup pepperoni slices
• ½ cup freshly grated Parmesan cheese, for garnish
• ¼ cup chopped fresh Italian flat-leaf parsley and basil, for garnish
• Pinch crushed red pepper flakes, for garnish

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Instructions

1. Preheat oven to 400 degrees.
2. Place cauliflower florets on a large baking sheet. Coat with two tablespoons olive oil and toss with a generous pinch of coarse salt and black pepper. Roast cauliflower for 20-25 minutes, until just tender. Remove from the oven. If there is any moisture on the cauliflower, pat it dry with a kitchen towel or paper towel.
3. In the meantime, heat remaining two tablespoons of olive oil in a Dutch oven or stock pot to medium heat. Add onion and saute 3-4 minutes, until soft. Add ground turkey or Italian sausage and break it up with a spatula, cooking until browned, about 4-5 minutes. Stir in garlic, basil, oregano and fennel. Add tomatoes, crushing with the spatula, and tomato paste. Bring to a simmer at medium-high heat and allow to cook 15-20 minutes. Stir in salt, pepper and sugar. Taste and adjust seasoning, if necessary. Stir in heavy cream. Optional: Use an immersion blender to puree, if desired.
4. Grease a glass or ceramic casserole dish. Layer half of the cauliflower, tomato cream sauce, mozzarella cheese, pepperoni and Parmesan cheese. Repeat with remaining cauliflower, tomato cream sauce, mozzarella cheese, pepperoni and Parmesan cheese.
5. Bake 18-20 minutes at 400 degrees, until cheese is bubbly and brown. Allow to cool for about 10 minutes. Serve with parsley, basil and red pepper flakes.

Notes

Cooking Tips: If using frozen cauliflower florets, allow to thaw, then thoroughly dry with kitchen towels. Homemade tomato cream sauce can be substituted with 2 (24 ounce) jars marinara sauce.

Nutrition

• Serving Size: 1/8 of recipe
• Calories: 406
• Sugar: 12g
• Sodium: 650mg
• Fat: 24g
• Saturated Fat: 9g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 8g
• Protein: 28g
• Cholesterol: 78mg