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.

Italian sausages with warm cauliflower salad and artichoke romesco

Italian sausages with warm cauliflower salad and artichoke romesco

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus

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)
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.
  • 2 fresh mild Italian pork sausages (about ¼ pound each)
  • 3 ounces organic cremini or other button mushrooms
  • 1 organic green or other bell pepper
  • 1 head organic frisée or other chicory lettuce
  • Sunbasket artichoke romesco (artichokes - extra virgin olive oil - almonds - sherry vinegar - arugula - garlic - kosher salt - sweet smoked paprika)
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 1 teaspoon red chile flakes (optional)
  • 10 ounces organic cauliflower “rice”
  • 3 ounces organic baby kale or other leafy greens
Ingredient IQ

Originally from the northern Spanish region of Catalonia, romesco is a red pepper sauce traditionally thickened with ground nuts and stale bread. It’s often flavored with paprika, garlic, and vinegar, but the variations are endless. A perfect accompaniment for roasted fish and grilled meats, it’s also delicious as a spread on crostini or as a dip for raw vegetables.

Nutrition per serving

Calories 560, Total Fat 42g (54% DV), Sat. Fat 10g (50% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 1170mg (51% DV), Total Carb. 24g (9% DV), Fiber 12g (43% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 29g
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.

Instructions

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

Wash produce before use

1

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 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.

2

Prep the remaining ingredients

  • Remove the stem, ribs, and seeds from the bell pepper; coarsely chop the pepper.
  • Trim the root end from the frisée; coarsely chop the leaves.
  • Measure 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.

3

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,” 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 frisée, baby kale, 1 tablespoon [2 TBL] artichoke romesco, and half the parsley and cook until the frisée and kale wilt, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

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 two equal portions.
  • Garnish the dish.
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