Home Cooking with Jess – Creamy Cajun Cauliflower and Andouille Sausage

It can be challenging working with new spices.  Know that Cajun doesn’t have to mean heat.  There is a great flavor there, so don’t be too afraid of the spice.  Just use it sparingly at first and add more to taste.  The store-brand Cajun seasoning I bought has was more flavor and just a very mild heat. The creaminess of this dish also calms down the spice.

This became one of my favorite, go-to dishes when I didn’t have much time to cook.  I would skip the butter, onion and garlic and mixing the rest of the ingredients together with some microwaved frozen cauliflower and that makes for a very quick dish. 

I get the Zatarain’s andouille and they have a Cajun flavor that’s perfect for this dish.  If you don’t have andouille on hand, a smoked sausage would work fine. 

I also made this with ground sausage and it was good as well.  I honestly think this cheese sauce would be great for chicken, pork, or even for potatoes or pasta.

Creamy Cajun Cauliflower and Andouille Sausage Recipe

Ingredients:

• 1 head of cauliflower
• 1/2 lb Andouille sausage
• 1 tsp butter
• 1/2 onion
• 1 tsp garlic
• 2 tbsp sour cream
• 1 brick cream cheese
• 1/2 cup chicken stock/broth
• 8 oz shredded Cheddar
• 3 tbsp Parmesan
• 1 tsp Cajun seasoning

Directions:

1. Cut the cauliflower in florets and roast in a 350 oven for 15 minutes.
2. Sauté butter, onion and garlic.
3. Add cream cheese until melted.
4. Add sour cream, Cajun seasoning and chicken broth and bring to a slow boil.
5. Stir in cheeses until melted.
6. Once the sauce is combined
7. Cut up the Cajun andouille into slices and add to the sauce.
8. Add cooked cauliflower to the pot and stir.
9. Plate and Enjoy!