This is a very flavorful and satisfying dinner that comes from Melissa Clark in NY Times Cooking – and it can be completely plant based if you go with Beyond Italian sausages, which we did. The olive sauce is key and should be spooned liberally over everything.
For 2-4 servings you’ll need: x1 head cauliflower (stem removed and broken into 1.5″ florets), x4 sausages (we used Beyond Italian plant-based), 1/4 cup red wine vinegar, x1 Tbsp honey, 1/2 tsp crushed red pepper, x1 clove garlic (crushed and chopped), 10-15 pitted olives (roughly chopped), olive oil, salt and pepper.
Preheat oven to 425.
Toss the cauliflower florets in about 3 Tbsp oil and a good grinding of salt and pepper until all are coated. Brush a little more oil over the base of a rimmed baking sheet and lay out the cauliflower in a single layer. Place in the over and roast for 10 mins.
Coat the sausages in oil by placing them in a bowl and rubbing oil all over them with your hands. Reduce oven heat to 400 and remove the cauliflower. Turn each floret once and add the sausages to the roasting tin. Place cauliflower and sausages back into the oven and cook another 15-20 mins, turning the sausages once halfway through.
Place the vinegar in a small pot over medium heat. Once heated through, add the honey, garlic, crushed red pepper and olives. Heat through again and then turn off the flame and allow the mixture to rest in the still warm pot. Add 1-2 Tbsp olive oil and stir well.
Remove the cauliflower and sausages from the oven once everything is browned. Place onto serving plates and spoon the olive/vinegar mixture over everything.
Serve with a side salad.