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

In a large frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the sausages and mushrooms and cook, turning the sausages once and stirring the mushrooms occasionally, until the sausages are well browned and cooked through and the mushrooms are tender, 10 to 12 minutes. Season to taste with salt and pepper. Transfer the sausages and mushrooms to a plate. Pour off all but 1 tablespoon oil from the pan.
While the sausages and mushrooms cook, prepare the remaining ingredients.

• Remove the stems, ribs, and seeds from the bell peppers; coarsely chop the peppers.
• Cut the cauliflower into florets, discarding any leaves or thick stalks. Cut the florets into corn-kernel-sized pieces.
• Strip the kale leaves from the stems; coarsely chop the leaves.
• Measure out 2 tablespoons artichoke romesco; set aside the rest for garnish.
• Strip the parsley leaves from the stems; coarsely chop the leaves. Divide into two equal portions, one for the cauliflower-kale salad and one for garnish.

In the same pan used for the sausages and mushrooms, warm the residual oil over medium-high heat until hot but not smoking. Stir in the bell peppers and as many chile flakes as you like and cook until the peppers start to soften, 1 to 2 minutes. Add the cauliflower and cook, stirring occasionally, until the cauliflower starts to soften, 3 to 4 minutes. Stir in the kale, 2 tablespoons artichoke romesco, and half the parsley and cook until the kale is wilted, 1 to 2 minutes. Season to taste with salt and pepper.

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