Roasted Vegan Sausages With Cauliflower and Olives
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1head cauliflower (about 1¼ pounds), cut into florets
- ¼cup extra-virgin olive oil, plus more as needed
- 1teaspoon whole cumin seed
- ½teaspoon kosher salt, plus more as needed
- ¼teaspoon black pepper, plus more as needed
- 1pound vegan sausage
- ¼cup sherry vinegar or cider vinegar
- 1tablespoons honey or agave syrup
- 1small garlic clove, finely grated or minced
- Large pinch of Turkish chile or red-pepper flakes, plus more for serving
- ⅓cup golden raisins
- ⅓cup chopped Castelvetrano olives
- Fresh herbs, such as mint, cilantro or parsley, for serving (optional)
Nutritional analysis per serving (4 servings)
510 calories; 36 grams fat; 6 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 12 grams polyunsaturated fat; 30 grams carbohydrates; 7 grams dietary fiber; 13 grams sugars; 26 grams protein; 1137 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Heat oven to 425 degrees. Spread the cauliflower on a large rimmed baking sheet. Toss with oil, cumin, salt and pepper. Roast for 10 minutes.
- Step 2
Coat the sausages lightly with olive oil. Place on the same pan as the cauliflower. Roast, turning halfway through, until the sausages are golden and cooked through and the cauliflower is tender and caramelized, about 25 minutes longer.
- Step 3
Meanwhile, in a small pot, heat the vinegar until steaming. Stir in the honey or agave, garlic, Turkish chile and a pinch of salt. Add raisins and olives and let sit off the heat until serving.
- Step 4
Place the sausages and cauliflower on serving plates. Spoon the raisin mixture on top. Taste a cauliflower floret and add more salt and pepper if needed. Sprinkle with Turkish chile and fresh herbs, if using.
Private Notes
Comments
@Issassi my take on vegan sausage - fwiw I'm mostly meatless but love meat: Beyond - the best IMO. They brown well, actually release fat, and taste the best (not just the most meat-like). Field Roast - also very good, strong flavors. Moister by way of being pretty oily, good for crumbling / breaking up. Tofurky / Trader Joe's brand - sturdy choice, can't go wrong, but can get more exciting. They brown well, fine flavor. Suggest using oil when you cook them. Lightlife - haven't had!
Does anyone have a favorite meatless or vegan sausage that they like? Thanks in advance --
This was delicious, tangy and complex, but the portions ended up being more like sides than an entree. I'd honestly suggest doubling the recipe. I also cut up the vegan sausage first into rounds, and it crisped up very nicely and made for nicer presentation (IMHO) than having a log on everybody's plate. Don't be afraid to let the cauliflower stay in a little longer than the recipe calls for, to get the nice caramelized finish. The cauliflower can take it at this temperature.
How can such a strange combination of things taste so good? I don’t know but I’m in. Simple and fab.
So delicious! I made a couple of changes after reading the notes and because I didn’t have cumin - I used smoked paprika on the roasted veggies instead; added roasted rainbow fingerling potatoes along with the cauliflower to make it more filling; and used apple cider vinegar bc it’s what I had, and doubled the ingredient for the sauce to accommodate the added potatoes. 10 out of 10, would recommend!
Very nice. Double the recipe for two people. Extra herbs are a must.
Advertisement