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

Sausages and cauliflower “steaks” with gremolata and spicy tahini

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Carb-Conscious, Spicy, No Added Sugar, Protein Plus

2 Servings, 740 Calories/Serving

20 Minutes

You’ll love this simple sheet pan supper that comes together in about 20 minutes. 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)
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.
  • 1 head organic cauliflower
  • Sausage options:
  • 2 fresh mild Italian pork sausages (about ¼ pound each)
  • 2 fresh chicken sausages with roasted peppers and garlic (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
  • Sunbasket spicy tahini sauce base (tahini - lemon juice - extra virgin olive oil - harissa powder)
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 740, Total Fat 67g (86% DV), Sat. Fat 12g (60% DV), Trans Fat 0g, Cholest. 55mg (18% DV), Sodium 870mg (38% DV), Total Carb. 17g (6% DV), Fiber 7g (25% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 23g
Contains: Tree Nuts (walnut), Sesame (sesame)

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, Sesame.

Instructions

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

Wash produce before use

1

Prep the cauliflower “steaks” and sausages

Heat the oven to 425°F.

  • 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.
  • On one end of a sheet pan [on 1 sheet pan], arrange the cauliflower “steaks” in a single layer.
  • Pat the sausages dry with a paper towel; prick in a few places with a fork, if desired.

On the other end of the sheet pan [on a 2nd sheet pan], toss the sausages and cauliflower florets with 1 to 2 tablespoons oil, season with salt and pepper, and spread in an even layer.

2

Roast the cauliflower “steaks” and sausages

Roast, turning the cauliflower “steaks” and sausages and stirring the florets halfway through, until the “steaks” and florets are browned and just tender and the sausages are cooked through, 20 to 25 minutes. Transfer the sausages to a cutting board to rest for 5 minutes, then cut on the diagonal into 1-inch-thick slices. 

While the cauliflower and sausages roast, prepare the rest of the meal. 

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. 
  • Spoon the gremolata over the cauliflower.
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