Photo of One-skillet cheesy sausage, rice, and cauliflower casserole by WW

One-skillet cheesy sausage, rice, and cauliflower casserole

SmartPoints® value per serving
Total Time
1 hr 5 min
15 min
50 min
This easy dinner puts long-lasting fridge, freezer, and pantry staples to good use. We like the whole-grain goodness of brown rice, but feel free to use white rice if that’s what you have on hand; the cook time will decrease by about half, and you should start with 1½ cups of chicken stock in step 1 if using white rice. Also know that you can use whatever frozen vegetables you have on hand: broccoli, Brussels sprouts, or cubed butternut squash would be delicious.


Cooking spray

3 spray(s)

Uncooked onion(s)

1 cup(s), chopped

Garlic clove(s)

2 medium clove(s), minced

Cooked chicken sausage(s)

6 oz, diced

No-salt-added chicken stock

3 cup(s), divided

Uncooked brown basmati rice

¾ cup(s)

Kosher salt

½ tsp

Black pepper

½ tsp

Frozen cauliflower

10 oz, florets, thawed

All-purpose flour

4 tsp

Reduced-fat cheddar cheese

cup(s), shredded

Fresh parsley

2 Tbsp, optional


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