1 pound chicken sausage
1 ½ pounds trimmed cauliflower florets (start with a 2-pound head)
1 ½ tablespoons fresh garlic, chopped fine
1 tablespoon extra-virgin olive oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ cup whole milk
½ cup low sodium broth (bone or vegetable or chicken broth)
4 ounces cream cheese
2 tablespoons butter
1 cup sharp cheddar cheese, shredded
1 cup Parmesan cheese, shredded
¼ teaspoon dry mustard
¼ teaspoon freshly grated nutmeg
Few shakes Worcestershire sauce
Few shakes hot sauce
2 whole eggs, beaten in a medium bowl
Preheat oven to 350 degrees F and line a sheet tray with parchment paper.
Cut each sausage link into eight pieces and place on the sheet tray with the cauliflower florets and garlic.
Drizzle on oil and sprinkle with salt and pepper.
Cover with foil and bake for 30-35 minutes until the cauliflower is tender.
While the cauliflower is cooking, make the cheese sauce.
In a medium to large pot, add milk, broth, cream cheese and butter and over medium heat, whisk until melted.
Add cheddar, Parmesan, mustard, nutmeg, Worcestershire sauce and hot sauce and stir over medium heat until the cheese has melted.
Ladle a few spoonful’s of the cheese mixture into the bowl with the beaten eggs, whisking as you add and continue to add the hot mixture to the eggs until a full cup has been whisked in (this is to temper the eggs so they do not scramble). Then whisk the egg mixture back into the pot and cook and whisk continually until the mixture has thickened, about another minute after adding the eggs. Remove from heat.
When the cauliflower is tender, reheat the cheese mixture to hot but do not let it boil. Remove from heat and toss in the cauliflower and sausage mixture and serve.
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