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1
Chop cauliflower roughly into bite-sized florets . Cook in a microwave oven with 3 tablespoons of water for about 3 minutes on the MAX or cook in a little boiling water for about 5 minutes. Cauliflower should remain al dente. Drain and set aside.
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2
Saute the sausage in olive oil, stirring constantly, about 12 minutes or until the sausage is cooked through and beginning to get crispy. Use a spoon to break up the meat.
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3
Add the semidried, smoked sausage before the end of frying, stir and combine.
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4
Add the onion, garlic, and thyme to the pan with the sausage, saute on medium heat for 5 to 6 minutes, stirring frequently.
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5
Add the crushed tomatoes to the sausage mix. Stir thoroughly, then cook for about 5 more minutes.
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6
Toss the sauce with the cauliflower in the cooking pot.
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7
Spread the cauliflower and sausage mix in the prepared baking dish and distribute evenly.
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8
Mix the bread crumbs, Parmesan and pepper, sprinkle them evenly over the cauliflower. Drizzle lightly with olive oil.
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9
Place in the middle of the oven and bake for 25 minutes at 200u00b0C or until breadcrumbs have browned and the sauce is bubbling.
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10
Let stand for 5 minutes before serving.
