Spicy Roasted Cauliflower with Andouille Sausage

Last night I was looking for something different for dinner. I happen to LOVE cauliflower, but my husband, not so much; he does, however, love andouille sausage! In order to please both pallets, I combined the two. Roasting the cauliflower gives it a nice sweet flavor that balances the slight spice of the sausage perfectly. Running short on time? This recipe cooks in only twenty minutes! I simply served it with an ear of boiled corn on the cob and dinner was served.

1 Head of Cauliflower

3 Andouille Sausage Links, approximately 5-inches long each

1 teaspoon Vegetable Oil

1/4 teaspoon Salt

1/4 teaspoon Black Pepper

1/4 teaspoon Crushed Red Pepper Flakes

1/4 teaspoon Garlic Powder

1. Preheat oven to 425 degrees.
2. Using a sharp knife, carefully cut the cauliflower into bite-size flourettes.
3. Slice the andoille sausage on a bias into 1-inch lengths.
4. Place the sausage and cauliflower in mound on a baking pan. Drizzle with oil and seasonings. Use your hands to thoroughly coat.
5. Arrange the mixture in a single layer, but still close together, on the baking pan.
6. Place in the preheated oven for 20 minutes or until golden, turning after 10 minutes.

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