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Week of 10/23/23

Sheet Pan Vegan Sausage and Cauliflower
with barley / green salad with pears

Active: 45 Total: 45
Original GF Paleo Vegetarian
Sheet Pan Vegan Sausage and Cauliflower

Vegan sausage links, oven-roasted cauliflower, and an herby mustard pan sauce make for a satisfying fall dinner. Cooking the sausage and veggies together on one sheet pan helps build flavor while keeping things mostly hands-off.

Tags
Dependent Meal Pairs, Air-Fryer Friendly
Proteins
Plant-based "meats"
Cuisines
American
Save recipe
63

Ingredients

Metric
Servings:
4
Barley (enough for 2 nights):
  • Barley, pearled and uncooked - 1 1/2 cups
Sheet Pan Vegan Sausage and Cauliflower:
  • Cauliflower - 1 lb , chopped
  • Shallots - 1 clove , chopped
  • Butter - 2 Tbsp
  • Brown sugar - 1 Tbsp
  • Mustard, Dijon - 3 Tbsp (use large-grained mustard if you have it)
  • Lemon juice - 1 Tbsp
  • Thyme, dried - 1 tsp
  • Foil - for roasting
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Vegan sausage links - 1 lb
  • Flour, all-purpose - 1 Tbsp
  • Stock, any type - 1 cup
Green Salad with Pears:
  • Vinegar, balsamic - 1 Tbsp
  • Maple syrup - 2 tsp
  • Mustard, Dijon - 2 tsp
  • Oil, olive - 3 Tbsp
  • Lettuce, green leaf - 5 oz , chopped or torn
  • Pears - 1 , thinly sliced

Prep

  1. Barley (enough for 2 nights) - (If prepping right before cooking, get oven heating first.) Bring a saucepan of water to boil. Salt water generously and add barley. Simmer for ~30 minutes, until tender but not soggy. Drain any excess water. (Can be done up to 5 days ahead)

  2. Cauliflower / Shallots - Prep as directed and store separately. (Can be done up to 5 days ahead)

  3. Make dressing - Whisk together balsamic vinegar, maple syrup, and mustard (portion for salad). Slowly add olive oil while whisking. Season to taste with some salt and pepper. (Can be done up to 5 days ahead)

  4. Make sauce - Combine butter and brown sugar in a medium bowl and warm in the microwave until just melted, ~30 seconds. Stir in mustard (portion for sausage), lemon juice, and thyme and whisk to combine. 

  5. Lettuce / Pears - Prep as directed.

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Make

  1. Heat oven to 425F / 218C and line a sheet pan with foil.

  2. Toss cauliflower with first portion of cooking oil and season with some salt and pepper. Spread out on a sheet pan. Transfer to the oven and roast for 10 minutes.

  3. Remove cauliflower from the oven and give it a stir. Arrange vegan sausage links on top of the cauliflower and drizzle 3 tablespoons of sauce (amount for 4 servings; adjust if customizing) over everything. Return sheet pan to the oven and continue roasting until cauliflower is tender and sausage is heated all the way through, 13 to 16 minutes.

  4. While sausage cooks, heat a skillet over medium heat with second portion of cooking oil. Add shallots to heated oil. Saute shallots until tender, 3 to 4 minutes. Sprinkle flour over the shallots and saute until no dry spots appear. Whisk in stock and remaining sauce mixture and bring to a simmer. Simmer pan sauce until reduced by about a third, 4 to 5 minutes. Season to taste with some salt and pepper.

  5. In a serving or mixing bowl, toss lettuce and pears with dressing.

  6. If barley was made ahead, warm it in the microwave. Reserve 1 cup of barley for Wednesday’s meal (amount for four servings; adjust if customizing).

  7. Divide sausage among serving plates, along with barley and cauliflower. Serve with pan sauce to drizzle over everything and enjoy with salad on the side.

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