This recipe doesn’t require a long-winded headnote because it is so fabulous! It’s SO simple, SO tasty and I bet your kids will love it! This recipe yields 3 servings and would go well with a lovely, fresh green salad. Each hearty serving comes in at only 6.6g carbs. You could double the recipe to serve 6 (using the handy plug-in below) – and use a larger casserole. Be sure to use Gruyere cheese, as I am not sure Cheddar or any other cheese would pack the same punch.
I used Tesco Finest (97%) Pork Sausages for this recipe: no rice starch and no wheat/gluten. However, there is a small amount of potato starch in them – but at 1.5g carbs / 26.5 fat/ 18.9g protein per TWO fat sausages I am FINE with that. Before the Keto Police get their panties in a twist, I have appropriately titled this post as low-carb. If you already have a favourite 100% clean keto sausage that I don’t know about and it comes in with better macros per 2 sausages, by all means use them and adjust your macros accordingly (and then please tell me about them!)
Cook the cauliflower florets in a large pot of salted, boiling water on the stove top until completely tender and very soft. Drain well in a colander and leave for a few minutes. (Failing to leave it to 'steam off' may result in a watery mixture after mashing.) Tip the cauliflower into a bowl or return to the (dry) pan and add the cream cheese. Mash well, then season generously with salt and white pepper. Set aside.
In the meantime, place the sausages in a greased roasting dish and bake in the preheated oven for approximately 20-25 minutes or until coloured and crispy.
Once the sausages have finished cooking, remove them from the oven (do not turn the oven off) and allow to cool slightly before chopping into smaller pieces. Do not discard any rendered fat: instead add a tablespoon of the rendered fat that ran from the sausages and stir into the mashed cauliflower. Add the chopped sausages to the cauliflower and stir well to combine.
Transfer the mixture into a suitable-sized casserole dish (mine was 15 x 20cm and 5 cm deep / 6 x 8-in and 2-in deep) and cover with the grated Gruyere.
Bake until the cheese is crispy, approximately 15-20 minutes. (You can increase the oven temperature towards the end to get the cheese to really 'gratin'.)
Season with Pink Himalayan Salt and freshly ground black pepper and garnish with plenty of freshly chopped chives.
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Macro Details per serving
Nutritional Information per serving
Calories 380Kcal / 1590kJ
Fat 29g of which saturates 13g Carbohydrates 6.6g (for my US readers, these are what you refer to as net carbs. See below*) of which sugars 4.9g
*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 6.6g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.
Eggs (may be found in some cream cheese)
Sulphites (may be found in some pork sausages)
The nutritional analysis, macro and allergen breakdown of the recipes on this site are done using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data.