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A hearty, high-volume casserole loaded with crumbled Italian sausage, roasted bell peppers, and tender cauliflower florets in a creamy parmesan-mozzarella sauce. Comfort food built for meal prep — freezes for up to three months and reheats beautifully.
Preheat oven to 400°F. Line two large baking sheets with parchment paper.
Spread cauliflower florets and diced bell peppers across both baking sheets. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast until edges are golden and cauliflower is fork-tender, rotating pans halfway through.
⏱ 25 minutesWhile veggies roast, heat a large skillet or Dutch oven over medium-high heat. Working in batches, crumble in the Italian sausage and cook, breaking into small pieces, until browned and cooked through. Add garlic, Italian seasoning, and red pepper flakes in the last minute. Drain any excess fat.
⏱ 15 minutesReduce heat to low. Add cream cheese and heavy cream to the sausage. Stir until the cream cheese is fully melted and the sauce is smooth.
⏱ 3 minutesDivide the roasted cauliflower and peppers evenly among three greased 9x13 baking dishes. Top with the sausage cream sauce and stir gently to coat. Sprinkle mozzarella and parmesan evenly across all three dishes.
Bake uncovered until cheese is melted and golden brown on top.
⏱ 15 minutesLet rest for 10 minutes before portioning into 16 equal servings. For freezer storage, cool completely, then transfer individual portions to 24 oz airtight containers.