One-Skillet Cheesy Sausage, Rice & Cauliflower Casserole

One-Skillet Cheesy Sausage, Rice & Cauliflower Casserole

Total Time
1 hr 10 min
20 min
50 min
We like the whole-grain goodness of brown rice, but white rice also works; if you use it, start with 2 cups of chicken stock in step 1 and reduce the cooking time to 12 minutes. Also, you can use whatever frozen vegetables you have on hand.


Cooking spray

4 spray(s)

Uncooked onion

1 cup(s), chopped


2 clove(s), finely chopped

Cooked chicken sausage

6 oz, finely chopped

Uncooked long grain brown rice

¾ cup(s), rinsed

Kosher salt

½ tsp

Black pepper

½ tsp

Unsalted chicken stock

3½ cup(s), divided

Frozen cauliflower

10 oz, florets, thawed

All-purpose flour

2 tsp

Reduced fat cheddar cheese

cup(s), shredded

Fresh parsley

2 Tbsp, optional


  1. Coat a large ovenproof skillet with cooking spray. Heat the pan over medium heat. Cook the onion and garlic, stirring occasionally, until softened, about 5 minutes. Add the sausage and cook, stirring, until lightly browned, about 3 minutes. Add the rice, salt, black pepper, and 3 cups stock; bring to a boil. Reduce the heat to medium-low, and cook, stirring occasionally, until the rice is almost tender, about 30 minutes. Stir in the cauliflower; cover and cook until the cauliflower and rice are tender, about 5 minutes.
  2. Preheat the broiler to high. In a small bowl, whisk the flour and remaining 1/2 cup stock. Stir the stock mixture into the rice mixture. Increase the heat to medium-high and bring to a boil; cook until the sauce thickens, about 2 minutes.
  3. Sprinkle the cheese over the rice mixture. Broil until the cheese melts, 1 to 2 minutes. Garnish with the parsley, if desired.
  4. Serving size: about 1 cup