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Cheesy sausage, rice and cauliflower casserole

Cheesy sausage, rice and cauliflower casserole

Total Time
1 hr 10 min
20 min
50 min
Cheese and cauliflower are a match made in heaven. Add in some sausages and rice and you’ve got yourself the most delicious, cheesy meal. Serve it with a sprinkle of parsley.


Brown onion

1 medium, chopped

Chicken sausage, cooked without added fat

170 g, (cooked), roughly chopped

Brown rice, dry

¾ cup(s), (150g)


280 g, florets, frozen, thawed

Light tasty cheese

cup(s), grated, grated, (80g)

Garlic paste

2 tsp, frozen

Plain flour

2 tsp

Chicken stock cube

2 individual, salt-reduced, (to make 3½ cups (875ml) chicken stock)

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a large ovenproof frying pan or flameproof casserole dish with oil and heat over medium-high heat. Cook onion and garlic, stirring occasionally, for 5 minutes or until softened. Add sausages and cook, stirring, for 3 minutes or until lightly browned.
  2. Stir in rice and 3 cups (750ml) stock. Season with salt and pepper. Bring to the boil. Reduce heat and simmer, covered, for 30 minutes. Stir in cauliflower, cover and simmer for a further 5 minutes or until cauliflower and rice are tender.
  3. Meanwhile, preheat oven grill to high. Whisk flour and remaining stock in a medium bowl until smooth. Stir into rice mixture and cook, stirring, over medium-high heat for 2 minutes or until sauce boils and thickens.
  4. Sprinkle cheese over casserole. Place under grill for 1-2 minutes, until cheese is melted. Serve.


Cooking tip: We like the whole grain goodness of brown rice, but if you prefer to use white rice, reduce the chicken stock to 1½ cups (375ml) in step 1.