ROASTED VEGAN SAUSAGES WITH CAULIFLOWER AND OLIVES

Roasted Vegan Sausages With Cauliflower and Olives image

Provided by Melissa Clark

Time 45m

Yield 3 to 4 servings

Number Of Ingredients 13

1 head cauliflower (about 1 1/4 pounds), cut into florets
1/4 cup extra-virgin olive oil, plus more as needed
1 teaspoon whole cumin seed
1/2 teaspoon kosher salt, plus more as needed
1/4 teaspoon black pepper, plus more as needed
1 pound vegan sausage
1/4 cup sherry vinegar or cider vinegar
1 tablespoons honey or agave syrup
1 small garlic clove, finely grated or minced
Large pinch of Turkish chile or red-pepper flakes, plus more for serving
1/3 cup golden raisins
1/3 cup chopped Castelvetrano olives
Fresh herbs, such as mint, cilantro or parsley, for serving (optional)

Steps:

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.
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.
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.
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.