Sausages and cauliflower “steaks” with gremolata and spicy tahini

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

Sausages and cauliflower “steaks” with gremolata and spicy tahini

Paleo, Carb-Conscious, Family-Friendly, Dairy-Free, Gluten-Free, Soy-Free, Spicy

2 Servings, 840 Calories/Serving

20 Minutes

You’ll love this simple supper that cooks up just as easily on the grill. Served with our custom spicy tahini and a quick gremolata, it’s a Mediterranean match made in heaven.

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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.
  • 1 head organic cauliflower
  • 2 fresh mild Italian pork sausages (about ¼ pound each)
  • 3 tablespoons walnuts
  • 1 tablespoon capers
  • 8 to 10 sprigs organic fresh flat-leaf parsley
  • 1 tablespoon currants
  • 1 tablespoon sherry vinegar
  • Sun Basket spicy tahini sauce base (tahini - lemon juice - EVOO - harissa powder)
Shine from the Inside Out
Maximum flavor with minimal ingredients: it’s a motto we embrace with open arms for many reasons, from ease to health. Our simple gremolata showcases walnuts, which deliver a dose of nutrient-dense, heart-healthy fats, and parsley, a humble yet powerful herb high in immune-boosting vitamin C.
Grill It
Prepare a medium-hot fire in a grill. In a medium sauce pot on the stovetop, add the pork sausages and enough beer, water, or a mixture to cover by 1 inch. Bring to a boil, reduce to a vigorous simmer, and cook until the sausages are firm but not yet cooked through, 5 to 7 minutes. Drain and pat dry. Set the sausages on the grill directly over the heat and cook, turning occasionally, until the skin is blistered and the sausages are cooked through, 3 to 5 minutes. For the cauliflower, prepare the “steaks” as directed, saving any remaining florets for another use. Place the “steaks” in a grill basket or on the grill over indirect heat and cook, turning once, until browned and tender, 8 to 10 minutes.

Nutrition per serving

Calories: 840, Protein: 29g (58% DV), Fiber: 11g (44% DV), Total Fat: 48g (74% DV), Monounsaturated Fat: 25g, Polyunsaturated Fat: 13g, Saturated Fat: 8g (40% DV), Cholesterol: 25mg (8% DV), Sodium: 840mg (35% DV), Carbohydrates: 33g (11% DV), Total Sugars: 11g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (walnut)

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 cauliflower “steaks”

  • Cut away any leaves from the cauliflower. Cut 1-inch-thick slices from the center of the cauliflower. Rub each cauliflower “steak” with 1 to 2 teaspoons oil; season generously with salt and pepper. Cut any remaining cauliflower into 1-inch florets and set aside for cooking with the sausages.
In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the cauliflower "steaks" and cook, turning once, until browned and just tender, 8 to 10 minutes. Transfer to a plate. Add more oil between batches if needed.
While the cauliflower “steaks” cook, prepare the sausages and florets.

2

Cook the sausages and cauliflower florets

  • Pat the sausages dry with a paper towel; prick in a few places with a fork if desired.
In another large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the sausages and cauliflower florets, season with salt and pepper, and cook, turning the sausages once and stirring the cauliflower occasionally, until the sausages are browned and cooked through and the cauliflower is just tender, 10 to 12 minutes total. Transfer the cauliflower to a plate. Transfer the sausages to a cutting board to rest for 5 minutes, then cut on the diagonal into 1-inch-thick slices.
While the sausages and cauliflower florets cook, prepare the remaining ingredients.

3

Make the gremolata; finish the tahini

  • Coarsely chop the walnuts.
  • Coarsely chop the capers.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
In a medium bowl, stir together the walnuts, capers, parsley, currants, sherry vinegar, and 2 tablespoons [¼ cup] oil. Season to taste with salt and pepper.
In a small bowl, stir together the spicy tahini sauce base and 2 tablespoons [¼ cup] water. Season to taste with salt and pepper.

Serve

Spread as much spicy tahini as you like on individual plates and top with the cauliflower “steaks.” Spoon the gremolata over the cauliflower and serve with the sausages and cauliflower florets.
Kids Can!
  • Rub the cauliflower “steaks” with oil; season with salt and pepper.
  • Strip the parsley leaves.
  • Stir the gremolata and spoon over the cauliflower.