Dairy-Free, Gluten-Free Bratwurst Sauerkraut Casserole
This Dairy-Free, Gluten-Free Bratwurst Sauerkraut Casserole captures bold, cozy German flavors—made lighter, cleaner, and gut-friendly. Juicy bratwurst, tender potatoes, and sauerkraut bake in a creamy cauliflower sauce—perfect for a chilly autumn evening or an allergy-safe Oktoberfest feast. Serve with broiled tomatoes or a simple green salad.
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Servings: 3
Ingredients
- 1/2 small head cauliflower, , cut in ~1.5-inch pieces
- 1 tablespoon avocado oil
- 3 bratwursts, , sliced 1/4-inch thick
- 2 medium russet potatoes, , sliced 1/4-inch thick
- 1/2 cup chicken bone broth
- 1 tablespoon nutritional yeast
- 1/2 tablespoon spicy brown mustard, (other prepared mustard or 1/2 teaspoon dry mustard will also work)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Ground black pepper, , to taste
- 1 cup sauerkraut, , drained
- 2 tablespoons chopped fresh parsley, (optional)
Instructions
- Preheat oven to 350F.
- Steam the cauliflower for 8 to 10 minutes until soft. Allow it to cool while you brown the bratwurst and start the potatoes.
- In an oven-proof Dutch oven, heat the oil over medium-high heat until hot, but not smoking. Add the sausage and cook, stirring frequently, for about 3 minutes until it starts to brown evenly. Add the potatoes and sauté for 5 to 7 minutes, stirring occasionally, until they look glossy and a bit golden on the edges.
- Transfer the cauliflower to a blender. Add the broth, nutritional yeast, mustard, garlic powder and onion powder. Blend until smooth. Taste and season with pepper, if desired.
- Pour the sauce into the Dutch oven. Add the sauerkraut and stir to thoroughly combine.
- Cover and bake for 35 minutes until the potatoes yield easily to a fork.
- Bake another 10 minutes or so until the potatoes in the center are fork-tender.
- Remove from the oven and let stand 10 minutes before serving. Serve garnished with parsley, if desired.
- Store leftovers in the fridge for up to 4 days or the freezer up to 3 months.