Sausage cauliflower cassoulet is one of my absolute favorite meals of all time. It is one of my splurge foods, packed with carbs, but warms my belly. If I knew I was going to die, this would definitely be on my “last meal” list.
The cassoulet is made with farro, which is a grain, similar to barley. You certainly could substitute barley if you can’t find farro in the store.
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For cooking the sausage cauliflower cassoulet you want to be sure you use the right pan that can withstand high heat and go from the stovetop to the oven. I have this copper core skillet from Kitchen Aid and it is lovely. The price is high, but it is one of those heirloom pans that you will pass on to your children.
The Kitchen Aid pan also don’t have any yucky coatings, like PFAS, that are bad for your health (the description says Teflon, but that is referring to the scratch resistant warranty). The pan has a stainless steel surface with an aluminum, copper, and stainless steel core that evenly heats. It is heavy-bottomed and you can even use it on the grill! Can you tell I love my skillet?!?
Sausage Cauliflower Cassoulet
Ingredients
- 1 tbsp plus 1 tsp olive oil
- 12 ounces bulk sweet Italian sausage
- 3 cloves garlic minced
- 1 medium onion finely chopped
- 2 tsp thyme leaves
- 1 cup semi-pearled farro
- 1/2 large head or 1 small head cauliflower cored and sliced
- 2 cups low-sodium chicken broth
- 15 ounce can low-sodium white beans
- Salt and pepper to taste
- 1/4 cup panko Japanese-style bread crumbs
- 1/3 cup finely grated Parmesan cheese
Instructions
- Use a slicing blade of a food processor or a sharp knife to prepare the cauliflower in thin slices.
- Heat 1 tbsp olive oil over medium heat in a large oven-proof pan (such as cast iron or stainless steel).
- Cook sausage, breaking up with spoon until browned around edges, 5-6 minutes.
- Add garlic, onion, and 1 tsp thyme and cook about 5 minutes until onions are translucent.
- Add farro, cauliflower, and broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until farro is tender, 28-30 minutes.
- Stir in beans then season to taste with salt and pepper.
- Combine panko with remaining tsp oil and thyme, then toss with Parmesan; sprinkle over bean mixture.
- Heat broiler. Broil until golden brown and bubbling around edges, 2-3 minutes.
