Roasted Cauliflower & Italian Sausage with Cumin Yogurt Sauce

A terrific sheet pan dinner. We like it with a green salad on the side.

2 Tbsp. olive oil

½ tsp. cumin powder

¼ tsp. cumin seeds, optional

Salt and pepper

4 c. medium size cauliflower florets (could include some chopped broccoli stems)

2 Italian sausages, cut into about 1½”chunks, on diagonal

Preheat oven to 375. Line a rimmed baking sheet with parchment paper.

In a bowl, whisk together the olive oil, cumin, and a few dashes of salt and pepper. Add the cauliflower, and toss to coat thoroughly. Place on one side of a prepared baking sheet, and add the sausage chunks on the other side.

Bake until the cauliflower is golden, and the sausage has browned and is cooked through. If cauliflower gets done before sausage, remove and return the sausage to oven for a little longer.

Meanwhile, make yogurt sauce by whisking together:

¼ c. plain yogurt

½ small clove garlic, minced or pressed

Pinch or two of cumin or chili-pepper powder

Plate the warm cauliflower and sausage, and drizzle lightly with yogurt sauce.

Good with a slight scattering of toasted almonds.

Recipe created or adapted by Liz Talley, Urban Graze

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