ROASTED VEGAN SAUSAGES WITH CAULIFLOWER AND OLIVES
Tangy-sweet raisins and salty olives make a zesty topping for this simple sheet-pan meal starring vegan sausages. As everything cooks, the cauliflower caramelizes and turns very tender, while the sausages sizzle and brown. If you'd rather make this with meat sausages, go right ahead; pork, turkey or lamb work especially well.
Provided by Melissa Clark
Categories dinner, weekday, sausages, main course
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees. Spread the cauliflower on a large rimmed baking sheet. Toss with oil, cumin, salt and pepper. Roast for 10 minutes.
- Coat the sausages lightly with olive oil. Place on the same pan as the cauliflower. Roast, turning halfway through, until the sausages are golden and cooked through and the cauliflower is tender and caramelized, about 25 minutes longer.
- Meanwhile, in a small pot, heat the vinegar until steaming. Stir in the honey or agave, garlic, Turkish chile and a pinch of salt. Add raisins and olives and let sit off the heat until serving.
- Place the sausages and cauliflower on serving plates. Spoon the raisin mixture on top. Taste a cauliflower floret and add more salt and pepper if needed. Sprinkle with Turkish chile and fresh herbs, if using.
CAULI-KALE SAUSAGE BAKE
This cheap, crowd-pleasing meal is easy, hearty fare. This needs hardly any prep and it's pure comfort food, with a good helping of veg and hot bubbling cheese
Provided by Chelsie Collins
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 7
Steps:
- Bring a large pan of salted water to the boil and cook the cauliflower for 6 mins, adding the kale for the final min. Drain well.
- Meanwhile, heat the oil in a non-stick frying pan and add the sausagemeat, breaking it up with a wooden spoon. Brown all over for 4-5 mins.
- Heat oven to 200C/180C fan/gas 6 and put the cauliflower and kale in a large baking dish. Pour over the cheese sauce, season and mix to coat well. Scatter over the sausagemeat and the cheddar. Bake for 30 mins until the top is golden and bubbling. Serve with mixed leaves, if you like.
Nutrition Facts : Calories 544 calories, Fat 41 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 23 grams protein, Sodium 3.5 milligram of sodium
MEDITERRANEAN ROASTED CAULIFLOWER WITH OLIVES
This cauliflower medley is a great way to perk up your menu. It can be served warm as a side dish, or at room temperature and tossed with romaine lettuce as a salad. Warming the herbs and garlic in the oil prior to tossing with the veggies helps their flavor bloom. When ready to serve, drizzle on as much or as little balsamic vinegar as you like.
Provided by Bibi
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch baking sheet with foil or parchment paper.
- Combine olive oil, garlic, Italian seasoning, salt, and freshly ground pepper in a small, microwave-safe bowl. Microwave on High for 20 to 30 seconds. Watch carefully, and remove from the microwave when the oil bubbles. Set aside.
- Combine cauliflower florets, red onion, and red bell pepper in a large bowl. Pour in the olive oil mixture and stir until all the vegetables are coated. Spread out vegetables on the prepared baking sheet in a single layer.
- Roast in the preheated oven until vegetables reach the desired doneness, 20 to 25 minutes. Broil if you like additional color, carefully watching that the vegetables do not burn, 1 to 2 minutes.
- Sprinkle sliced olives over the vegetables and drizzle with balsamic vinegar. Garnish with fresh parsley. Serve warm.
Nutrition Facts : Calories 123.2 calories, Carbohydrate 10.9 g, Fat 8.5 g, Fiber 3.4 g, Protein 2.1 g, SaturatedFat 1.2 g, Sodium 142 mg, Sugar 5.2 g
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