Sausages and cauliflower “steaks” with gremolata and lemon tahini

Gluten-Free Friendly, Dairy-Free, Soy-Free, Carb-Conscious, Family-Friendly

2 Servings, 710 Calories/Serving

20 Minutes

You’ll love this simple sheet pan supper that comes together in about 20 minutes. Served with lemon tahini and a quick gremolata, it’s a Mediterranean match made in heaven.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1 head organic cauliflower
Sausage options:
2 fresh mild Italian pork sausages (about ¼ pound each)
2 fresh chicken sausages with roasted peppers and garlic (about ¼ pound each)
3 tablespoons walnuts
1 tablespoon capers
8 to 10 sprigs organic fresh flat-leaf parsley
2 tablespoons currants
1 tablespoon sherry vinegar
Sunbasket lemon tahini (tahini - lemon juice - brown sugar - shallot-garlic confit - salt)

Nutrition per serving

Calories 710, Total Fat 62g (79% DV), Sat. Fat 11g (55% DV), Trans Fat 0g, Cholest. 55mg (18% DV), Sodium 930mg (40% DV), Total Carb. 21g (8% DV), Fiber 6g (21% DV), Total Sugars 10g (Incl. 1g Added Sugars, 2% DV), Protein 23g
Contains: Tree Nuts (walnut), Sesame (sesame)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep the cauliflower “steaks” and sausages

Heat the oven to 425°F.

Cut away any leaves from the cauliflower. Cut 1-inch-thick slices from the center of the cauliflower. Rub each cauliflower “steak” with 1 to 2 teaspoons oil; season generously with salt and pepper. Cut any remaining cauliflower into 1-inch florets.
Pat the sausages dry with a paper towel; prick in a few places with a fork if desired.

On one end of a sheet pan [on 1 sheet pan], arrange the cauliflower “steaks” in a single layer.

On the other end of the sheet pan [on a 2nd sheet pan], toss the sausages and cauliflower florets with 1 to 2 tablespoons oil, season with salt and pepper, and spread in an even layer.

Roast the cauliflower “steaks” and sausages

Roast, turning the cauliflower “steaks” and sausages and stirring the florets halfway through, until the “steaks” and florets are browned and just tender and the sausages are cooked through, 20 to 25 minutes. Transfer the sausages to a cutting board to rest for 5 minutes, then cut on the diagonal into 1-inch-thick slices.

While the cauliflower and sausages are roasting, prepare the rest of the meal.

Make the gremolata; finish the tahini

Coarsely chop the walnuts.
Coarsely chop the capers.
Strip the parsley leaves from the stems; coarsely chop the leaves.

In a medium bowl, stir together the walnuts, capers, parsley, currants, sherry vinegar, and 2 tablespoons [¼ cup] oil. Season to taste with salt and pepper.

In a small bowl, stir together the lemon tahini and 2 tablespoons [¼ cup] water. Season to taste with salt and pepper.

Serve

Spread as much lemon tahini as you like on individual plates and top with the cauliflower “steaks.” Spoon the gremolata over the cauliflower and serve with the sausages and cauliflower florets.

Kids Can!

Rub the cauliflower “steaks” with oil; season with salt and pepper.
Strip the parsley leaves.
Stir the gremolata.
Spoon the gremolata over the cauliflower.

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