• Preheat oven to 425 degrees. Chop the cauliflower & broccoli into bite-sized florets, and place these in a large bowl.
• Drizzle the cauliflower & broccoli with 2 tablespoon olive oil, and season it with garlic powder, smoked paprika, parsley, and cayenne. Toss to coat, then arrange florets in a single layer on a rimmed baking sheet.
• Roast cauliflower & broccoli at 425 degrees for 20 minutes, stirring halfway through.

While the veggies are roasting

• Slice the sausage into coins, and chop the onion & garlic.
• Heat ½ tablespoon olive oil in a medium skillet over medium heat for one minute. Add the sausage, onions, & garlic and saute for 10 minutes, stirring occasionally, until the onions are soft and sausage is nicely browned.
• While the sausage is browning, shred the cheese (if not using pre-shredded), chop the green onion, and spray a small casserole dish with cooking spray.
• Also, add 1 cup shredded cheddar, ½ cup sour cream, and black pepper (to taste) into the same bowl you used for the cauliflower. Stir to combine.
• After the sausage & onions have browned, stir these into the cheese & sour cream mixture until nicely combined.

After the veggies are done

• Remove the roasted cauliflower & broccoli from the oven. Reduce heat to 375 degrees.
• Stir the roasted cauliflower & broccoli into the cheese & sausage mixture. Spoon everything evenly into the prepared baking dish.
• Top your casserole with 1 cup shredded cheddar and ¼ cup shredded Parmesan. Bake for 20 minutes at 375 degrees, until cheese is nicely browned.
• Sprinkle on the chopped green onion, and enjoy!