Italian sausages with warm cauliflower salad and artichoke romesco

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

One-Pan Meal

Italian sausages with warm cauliflower salad and artichoke romesco

Dairy-Free, Soy-Free, Paleo, Gluten-Free, Mediterranean

2 Servings, 560 Calories/Serving

25 – 40 Minutes

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

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.
  • 2 fresh mild Italian pork sausages (about ¼ pound each) (contain pork and spices)
  • 3 ounces button mushrooms (such as cremini)
  • 1 red bell pepper
  • ½ head chicory lettuce (such as frisée or endive)
  • Sun Basket artichoke romesco (artichokes - almonds - olive oil - sherry vinegar - arugula - fresh garlic - sweet smoked paprika)
  • 3 or 4 sprigs fresh flat-leaf parsley
  • ¼ teaspoon red chile flakes (optional)
  • 10 ounces cauliflower “rice” (see Market Watch note)
  • 2 ounces baby greens (such as kale or arugula)

Ingredient IQ

A sauce from Catalan Spain, romesco is traditionally an earthy blend of roasted peppers, almonds, garlic, smoked paprika, and sherry vinegar. Whether made from a base of roasted red peppers, or our modern twist of cooked artichoke hearts, it’s an ideal match for meats and vegetables.

Market Watch
Organic cauliflower “rice” is still a scarce commodity, so you may receive organic whole cauliflower, broccoli crowns, or broccoli “rice” instead. For broccoli “rice,” which is made from the stems, follow the recipe as written. For whole cauliflower or broccoli crowns, cut the vegetable lengthwise into quarters, 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. Alternatively, using a knife, cut the florets into ¼-inch pieces. Then follow the recipe as written.

Nutrition per serving

Calories: 560, Protein: 19g (38% DV), Fiber: 11g (44% DV), Total Fat: 40g (62% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 2.5g, Saturated Fat: 10g (50% DV), Cholesterol: 70mg (23% DV), Sodium: 980mg (41% DV), Carbohydrates: 24g (8% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts

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.
  • 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 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 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 cook, prepare the remaining ingredients.


Prep the remaining ingredients

  • Remove the stem, ribs, and seeds from the bell pepper; coarsely chop the pepper.
  • Trim the root end from the chicory lettuce; coarsely chop the leaves.
  • Measure out 1 tablespoon [2 TBL] artichoke romesco for the salad; 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 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 “rice” and cook, stirring occasionally, until the cauliflower starts to soften, 3 to 4 minutes. Stir in the chicory lettuce, baby greens, the 1 tablespoon [2 TBL] artichoke romesco, and half the parsley and cook until the lettuce and greens wilt, 1 to 2 minutes. 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 artichoke romesco and parsley and serve.

Kids Can!

  • Measure the artichoke romesco.
  • Strip the parsley leaves and divide into equal portions.
  • Garnish the dish.

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