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