Sausage Cauliflower Cassoulet
Warm beans, sweet sausage, and creamy cauliflower combined with a crunchy topping.
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.