Twice Baked Cheesy Cauliflower Mash
Crispy Mesquite Kiolbassa Sausage twice baked with cheese and cauliflower mash, plus a lot of garlic and spices makes one of your favorite comfort foods keto friendly!
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Ingredients
- 1 package Kiolbassa Mesquite Smoked Sausage cooked
- 4 12 oz frozen cauliflower mash – equals about 6 to 6 ½ cups cooked mashed
- cauliflower
- 2 Tbsp Favorite Seasoning Salt: I use a Garlic Black Pepper,
- Himalayan pink sea salt
- 2 Cups Extra Sharp Cheddar Cheese
Instructions
- Grill the Kiolbassa until the skin is crispy and starts to pop and sizzle, a few littleburst spots is perfectly okay. Remove from your grill and set aside
- Preheat the oven to 375° F
- Cook the cauliflower mash as instructed on the package (or make your own)
- While the mash is cooking, slice 6 of the Kiolbassa: Cut in half lengthwise and then slice into ¼ to ½” slices
- In a medium mixing bowl combine the cooked cauliflower mash, seasoning, Kiolbassa, and 1 Cup of cheese. Mix to combine
- Spread in the baking dish… top with more cheese
- Bake for 15 to 20 minutes or until the dish is bubbling. You can broil on high for a few extra minutes to get the cheese nice and crispy.
- Serve this by itself, or with your favorite green veggie or salad.