Roasted Sausage with Cauliflower
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in just fifty minutes and everything cooks in a single pan. The sausages get wonderfully browned while the cauliflower roasts until tender and caramelized, soaking up all those savory flavors. I love that cauliflower is packed with vitamin C and fiber, making this hearty meal feel a bit lighter than it tastes. The garlic, rosemary, and balsamic vinegar add so much depth without any fussy techniques, and honestly, you can have this on the table faster than ordering takeout.
Ella x
Ingredients
- 8italian sausages(about 2 lbs)
- 1420 mlcauliflower florets(cut into bite-sized pieces)
- 3 tablespoonsolive oil
- 6garlic cloves(minced)
- 1red onion(cut into wedges)
- 2 sprigsfresh rosemary
- 1 teaspoonfresh thyme(dried, or 3 sprigs fresh)
- 2 tablespoonsbalsamic vinegar
- 237 mlchicken broth
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspoonred pepper flakes(optional)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the sausages dry with paper towels to help them brown better.
Tip: Dry sausages will develop a better crust when roasting.
- 2
Toss the cauliflower florets in a large bowl with 2 tablespoons of olive oil, minced garlic, rosemary sprigs, thyme, salt, and black pepper until evenly coated.
- 3
Spread the seasoned cauliflower in an even layer on a large sheet pan, then arrange the whole sausages on top.
Tip: Leave some space between sausages so they brown evenly.
- 4
Drizzle the remaining 1 tablespoon of olive oil over the sausages and scatter the red onion wedges around the pan.
- 5
Roast in the preheated oven for 25-30 minutes, stirring the cauliflower halfway through cooking, until the sausages are cooked through and the cauliflower is golden and tender.
Tip: Sausages should reach an internal temperature of 160°F (71°C).
- 6
Remove the pan from the oven and drizzle the balsamic vinegar and chicken broth over everything, stirring gently to combine.
Tip: The broth adds moisture and creates a light pan sauce.
- 7
Return to the oven for an additional 3-5 minutes to allow the flavors to meld and the liquid to reduce slightly.
- 8
Remove from oven, discard herb sprigs, taste and adjust seasonings as needed, then serve hot directly from the pan or transfer to a serving platter.
Tip: This dish is perfect served with crusty bread to soak up the pan juices.
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