Chicken sausages with warm cauliflower salad and artichoke romesco

• Pat the sausages dry with a paper towel; prick in a few places with a fork if desired.
• Cut the mushrooms in half lengthwise; cut any large mushrooms into quarters. 

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the sausages and cook for 5 to 6 minutes. Add the mushrooms and continue cooking, stirring occasionally, until the sausages are browned and cooked through and the mushrooms are tender, 5 to 6 minutes. Season the mushrooms to taste with salt and pepper. Transfer the sausages and mushrooms to a plate. Do not clean the pan.

While the sausages and mushrooms are cooking, prepare the remaining ingredients.

• Prep the remaining ingredients
• Cut the cauliflower in half lengthwise, discarding any leaves or thick stalks. Using a food processor fitted with the grater attachment, or the coarse holes of a box grater, coarsely grate the cauliflower. Alternatively, using a knife, cut the florets and tender stems into ¼-inch pieces.
• Cut away any core from the cabbage; roughly chop the cabbage.
• Remove the stem, ribs, and seeds from the bell pepper; coarsely chop the pepper. 
• Strip the parsley leaves from the stems; coarsely chop the leaves. Divide into two equal portions, one for the salad and one for garnish.

In the same pan used for the sausages and mushrooms, if dry, add 1 to 2 tablespoons oil. Warm over medium-high heat until hot but not smoking. Stir in the bell pepper and as many chile flakes as you like and cook until the pepper starts to soften, 1 to 2 minutes. Add the cauliflower, season with salt and pepper, and cook, stirring frequently, until the cauliflower starts to soften, 3 to 4 minutes. Working in batches if needed, stir in the cabbage and half the parsley and cook until the cabbage wilts, 3 to 4 minutes. Remove from the heat and season to taste with salt and pepper.

Transfer the warm cauliflower salad to individual plates and top with the sausages and mushrooms. Garnish with the remaining parsley and serve with the artichoke romesco.