Vegan Roasted Cauliflower with Saucy Veggies
Easy recipe, packed with flavour and same amount of protein as a meat-based meal!
Ingredients
- 1 medium head of cauliflower cut into smallish florets
- 1-370ml jar of your favourite pizza/pasta sauce (I used Rao's pizza sauce)
- 1/2 cup Kalamata olives
- 1/2 cup marinated artichoke hearts patted dry
- 4 good quality vegetarian Italian sausages (I used Gusta), sliced into, 1cm (1/2 inch) slices
- 3 big handfuls of baby spinach (about half a small clamshell's worth)
- Plenty of Extra Virgin Olive oil for cooking
- Freshly squeezed lemon juice and dried chile flakes for serving
Instructions
- Get that cauliflower roasting right away: preheat oven to 450° Fahrenheit (230° Celsius).
- Place florets on a rimmed cookie sheet, drizzle generously with olive oil (2-3 tablespoons) and season with salt and pepper. Roast for 20 minutes, flipping cauli halfway through cooking time if you want a nice even browning.
- Meanwhile, heat another good drizzle of olive oil in a large skillet over medium heat and fry sausages until golden brown on each side, about 4 minutes a side.
- Turn heat down to low and add pizza sauce, olives, artichokes and spinach and stir occasionally while cauliflower cooks.
- To serve, divide pizza sauce veggies between plates and top with cauliflower. Squeeze a bit of lemon over the dish and sprinkle chile flakes to taste.
Notes
Gluten Free Option: Substitute 2-398ml (14oz) cans of chickpeas for sausage
Make it go farther:If you serve this with some rice or quinoa, it will easily feed six!