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Italian sausages with warm cauliflower-frisée salad and artichoke romesco

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

2 Servings, 620 Calories/Serving

25 – 35 Minutes

We give classic Spanish romesco an Italian twist with artichokes and Italian sausage to make a hearty paleo and gluten-free meal.

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Ingredients

  • 2 fresh mild Italian pork sausages (about ¼ pound each) (contain pork and spices)
  • 3 ounces button mushrooms
  • 1 red bell pepper
  • ½ head frisée
  • Sun Basket artichoke romesco (artichoke hearts - roasted 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”
  • 2 ounces baby kale

Ingredient IQ

A sauce from Catalan Spain, romesco is traditionally an earthy blend of roasted peppers, almonds, garlic, smoked paprika, and sherry vinegar. It’s an ideal match for cooked meats and vegetables. Chef Justine uses artichokes in place of the peppers for extra heft and adds arugula for pepperiness.

Instructions

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 halves into quarters.
In a large frying pan over medium-high heat, warm 1 tablespoon 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. 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 frisée.
  • Measure out 1 tablespoon 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 “rice” salad and one for garnish.

3

Cook the cauliflower-frisée salad

In the same pan used for the sausage 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 frisée, kale, the 1 tablespoon artichoke romesco, and half the parsley and cook until the frisée and kale wilt, 1 to 2 minutes. Season to taste with salt and pepper.

4

Serve

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

Nutrition per serving: Protein: 19g (38% DV), Fiber: 12g (48% DV), Total Fat: 47g (72% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 3.5g, Saturated Fat: 11g (55% DV), Cholesterol: 70mg (23% DV), Sodium: 1230mg (51% DV), Carbohydrates: 25g (8% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: tree nuts.

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