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Spicy Sausage and Roasted Cauliflower Bowl

Deeply roasted, charred cauliflower florets tossed with a hearty, quick-cooking spicy Italian sausage ragu, finished with fresh herbs and Parmesan cheese.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Roasted Cauliflower
  • 1 large head cauliflower cut into florets
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper freshly ground
Sausage Ragu
  • 1 lb spicy Italian sausage casings removed
  • 1 medium yellow onion finely diced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 0.5 cup chicken broth or vegetable broth
  • 0.25 tsp red pepper flakes optional
Toppings
  • 0.25 cup fresh parsley chopped
  • 2 tbsp fresh mint chopped, optional
  • 0.33 cup Parmesan cheese grated
  • 1 lemon cut into wedges

Equipment

  • Large rimmed baking sheet
  • Large skillet or Dutch oven
  • Wooden Spoon
  • Chef's knife

Method
 

  1. Preheat oven to 425°F (220°C). Toss cauliflower florets with olive oil, salt, and pepper on a baking sheet.
  2. Roast for 25-35 minutes, tossing halfway, until tender and charred.
  3. Meanwhile, brown the sausage in a skillet over medium-high heat, breaking it into chunks. Remove sausage, leaving 1 tbsp fat.
  4. Sauté onion in the fat until soft, then add garlic and cook for 1 minute.
  5. Stir in tomato paste and chili flakes; cook for 1-2 minutes. Deglaze with broth, scraping up browned bits.
  6. Return sausage to the pan and simmer for 5-10 minutes to thicken the sauce.
  7. Toss the roasted cauliflower with the hot ragu in a serving bowl.
  8. Top with parsley, mint, and Parmesan. Serve with lemon wedges.

Notes

For a milder version, use sweet Italian sausage and omit the red pepper flakes. The ragu can be made a day in advance and reheated.