I have a categorization system that I use for filing recipes in binders, and then I have my own categorization system in my head for recipes. That filing system includes categories of recipes that remind me of fall, recipes that my mum used to make us when we were kids, recipes for when I am sick, recipes to make when it is raining and I don’t feel like going out, recipes for fancy dinners, and more. This meal above falls into a very special category that I think of as “instead of mac & cheese.” Boxed mac & cheese is pretty easy and pretty fast, but actually there are a lot of simple dinners that you can make that are more substantial and just as easy and/or fast.
I present to you: Sausage and Cauliflower. This is a variation on Sausage and Sauerkraut that we ate more or less weekly when we had a 10 gallon bucket of sauerkraut sitting in the corner of the kitchen.
This takes slightly longer than mac & cheese, but I believe it to be easier.
Wash your cauliflower, then cut into quarters. Cut out the core. Break off the florets into mostly bite sized pieces. Toss with olive oil and salt and pepper. Spread onto a baking sheet and stick in a 400 degree or so oven.
We generally use Niman Ranch bratwurst or apple and gouda pork sausages, which are already cooked. You’ll want to adjust cooking times if you’re using uncooked sausage. Mix about equal amounts of whole grain mustard and either honey or maple syrup. Spread over the sausages and stick them into a baking dish (I use a small square casserole dish that I have, they fit perfectly).
Sausages & Cauliflower
Once it has cooked for 15 or 20 minutes, toss the cauliflower so it browns sort of evenly and add the sausages to the oven. Cook for another 15 minutes or so. The cauliflower should be done and the sausages should be heated through and the glaze should be sticky and glaze-like.