Lately, everything I make for dinner my husband is so unexcited about :-/. I hate hearing ‘oh that again?!’ but …In truth, I have been recycling the same 5 or 6 recipes that are easiest each week, so I can understand the boredom. Also, I hate admitting to this, but my kids rarely eat what he and I have for dinner. This has been something I have wanted to address for a long time now but continue to put off. So I’ve been feeling like a short order chef, making a separate lunch and dinner for my kids and than something different for the adults. How fabulous would it be if we all ate the same thing and everyone actually liked it?! I think this is why I have been rotating the same easy things, since I’m making several dinners at once and it makes sense to make the easiest recipes that I know by heart. Unfortunately, this is not a post about how my dream came true and we all ate and loved the same thing, ha! More about how I tried something new and we both loved it! My husband REALLY super loved it and I will definitely be adding it to my ‘easy’ to make list. I think it would be really good for a pot luck too. It made a pretty big batch so… yay for leftovers! I used frozen cauliflower and broccoli for this because I personally hate chopping those two things up. Also…I read once that frozen vegetables actually have more nutrients. I have no idea how true that is but I choose to believe its true so I can feel better about using them ;). Also, I know not everyone is a mayonnaise fan so feel free to double up the cream cheese instead or maybe sub the mayo for sour cream or plain greek yogurt. If you need it to be dairy free I think canned coconut milk would work nicely and either skip the cheese or use a vegan one. Try it and love it!!

Ingredients:

  • 1 bag frozen broccoli florets – thawed
  • 1 bag frozen cauliflower – thawed
  • 1 T olive oil
  • 1 small shallot, diced
  • 3 garlic cloves diced
  • 12 ounces andouille, smoked or polish sausage cut into 1 inch rounds
  • 4 oz cream cheese at room temp
  • 1/2 cup mayonnaise (can sub for more cream cheese, sour cream or full fat plain yogurt)
  • 2 cups shredded cheddar cheese
  • 1 T horseradish
  • 2 T dijon mustard
  • salt and pepper

Preheat oven to 400. Boil about 4-6 cups of water in a large pot. Once rapidly boiling add in broccoli and cauliflower and boil for 3 minutes. Next heat up oil in skillet and brown shallot and garlic. Stir in sausage and brown all over until cooked all the way through, stirring frequently on medium/high heat. In a mixing bowl combine mayo, cream cheese, 1 cup cheddar, dijon, horseradish, salt and pepper. Stir this mixture into the broccoli and cauliflower. Than spread evenly into casserole dish. Top with cooked sausage and remaining cheese. Bake 12-15 minutes and enjoy!

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