Chicken sausages with warm cauliflower salad and artichoke romesco

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Chicken sausages with warm cauliflower salad and artichoke romesco

Chicken sausages with warm cauliflower salad and artichoke romesco

Gluten-Free Friendly, Dairy-Free, Soy-Free, Carb-Conscious, <600 Calories

2 Servings, 420 Calories/Serving

25–40 Minutes

In our condiment for chicken sausages, we give classic Spanish romesco an Italian twist with artichokes instead of peppers to create a hearty gluten-free meal.

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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.
  • Sausage options:
  • 2 fresh chicken sausages with roasted peppers and garlic (about ¼ pound each)
  • 2 fresh mild Italian pork sausages (about ¼ pound each)
  • 3 ounces organic cremini or other button mushrooms
  • ½ head organic cauliflower
  • 1 wedge Savoy or other cabbage (about 7 ounces)
  • 1 organic red or other bell pepper
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 1 teaspoon red chile flakes (optional)
  • Sunbasket artichoke romesco (artichokes - extra virgin olive oil - almonds - sherry vinegar - arugula - garlic - kosher salt - sweet smoked paprika)

Nutrition per serving

Calories 420, Total Fat 27g (35% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 50mg (17% DV), Sodium 950mg (41% DV), Total Carb. 27g (10% DV), Fiber 9g (32% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 24g
Contains: Tree Nuts (almond)

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.


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

Wash produce before use


Prep and cook the sausages and mushrooms

  • 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

  • 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.


Cook the warm cauliflower salad

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.

Kids Can!
  • Time the cooking.
  • Strip the parsley leaves and divide into two equal portions.
  • Garnish the dish with the parsley.