“This creation was inspired by a bake that features in my 2nd book (Lazy Keto Kitchen, 2021). Its a popular recipe (even the kids love it!). Here, I wanted to switch things up. I love the intoxicating flavour of smoked Polish sausage, and wanted to use it here instead. Smoked Polish sausage is a processed meat (look away, keto police), but it is still very low in carbs. It is referred to by many names in stores and you will find it in the same aisle as all the deli meats. It can be known as Kielbasa, Krakus Podwawelska or even Morliny Masurian. – Monya
Fats of Life® is a keto and low carb recipe blog that I love to run as a hobby in my spare time. I am also the author of the best-selling Keto Kitchen Series of cookbooks. This includes my debut best-seller Keto Kitchen (2020). The fun and exciting Lazy Keto Kitchen (2021). And, the clever and inspiring Budget Keto Kitchen (2022). My 4th cookbook, Quick Keto Kitchen (2023) is as fantastic as the first three, and packed with spectacular, easy creations!
The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.
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More on Cauli and Smoked Sausage Bake with Gruyere…
This low-carb masterpiece will soon become a family favourite on your home because it marries comfort with the keto principles.
FOLLOW MONYA:
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Sliced smoked pork sausage adds not only a robust flavour, but also a protein boost. The golden-brown layer of Gruyere cheese, contributing a rich, nutty essence that elevates the dish.
This cauli and smoked sausage bake epitomises the keto ethos by providing a satisfying alternative to traditional high-carb comfort foods.
Cauliflower is a versatile low-carb substitute. It serves as a canvas, while the Kielbasa and Gruyere impart a savoury symphony. Furthermore, the addition of melted cheese and hearty Kielbasa results in a celebration of flavour! I added spinach into the mix for additional goodness.
It is important to note that to maintain ketosis, it’s essential to track carbohydrate intake and ensure it aligns with your daily macro goals. Consulting with a healthcare professional is advised before making significant dietary changes. Scroll to the bottom to see the full macros and allergens for this Cauli and Smoked Sausage Bake with Gruyere dish, as well as all the Pork recipes on Fats of Life®.
Cauli and Smoked Sausage Bake with Gruyere
Per serving
Ingredients
- 800 g (28.2 oz) cauliflower florets , trimmed into smaller florets
- 2 cloves garlic, peeled and finely chopped
- 20 g (0.7 oz) unsalted butter
- 80 g (2.8 oz) cream cheese
- 150 g (5.3 oz) baby spinach leaves
- 400 g (14.1 oz) Smoked Polish sausage, sliced into 1cm rounds
- 80 g (2.8 oz) Gruyere cheese, finely grated
- salt and freshly ground black pepper
For the tomato parley salad
- 160 g (5.6 oz) butter lettuce
- 160 g (5.6 oz) baby plum tomatoes, halved
- handful fresh parsley leaves, finely chopped
- 2 TB olive oil
- 2 tsp lemon juice
Instructions
- Preheat the oven to 200°C (fan oven). This is 220°C for conventional ovens (or 425°F / gas mark 7).
- Chop the cauliflower florets into smaller, even sized pieces while you bring a large saucepan of salted water to the boil. Add the cauliflower and boil for 20 minutes before draining well in a colander.
- Add the butter and garlic to the now empty pan. Over low heat (or no heat, there will be plenty of residual heat in the pan), gently cook the garlic for around 1 minute. It is important that the garlic doesn’t burn.
- Add the drained cauliflower to the pan, along with the cream cheese and use a potato masher to mash it well. Increase the heat to medium high heat and add in all the spinach. Cook the mixture for 4-5 minutes to completely wilt the spinach and cook out any excess liquid from the mixture (this will prevent a watery bake).
- Stir through the sliced smoked Polish sausage pieces and half the grated Gruyere, then season well with salt and pepper. Tip the entire mixture into a suitably sized ovenproof dish. Cover with the remaining Gruyere and bake for 16-18 minutes until the cheese is bubbling.
- Meanwhile, make thesalad by simply combining the lettuce, tomatoes and most of the parsley leaves.Whisk together the olive oil and lemon juice and pour over the salad. Seasonwith salt.
- Serve the bake withthe salad, scattering the remaining parsley over the bake. Season the bake withsalt and pepper, if needed.
USEFUL TIPS:
- Please do not attempt this recipe using raw sausages. I specifically call for delicious smoked Polish sausages which are safe to eat as is. If you decide to do this recipe using fresh (raw meat) sausages, please precook them beforehand so they are safe to eat in the bake. Just so you know, raw sausages will not have the lovely 'smoky' flavour needed here..
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
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The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.
Nutritional Information per serving
Calories 558Kcal / 2335kJ
Fat 43g
Carbohydrates 11g
Protein 31g
Allergens
Milk
Eggs (may be found in some brands of soft cheese)
Mustard (present in the smoked Polish sausage - check labels)
Celery (present in the smoked Polish sausage - check labels)
Soya (present in the smoked Polish sausage - check labels)
See all the Pork recipes on Fats of Life:
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.