I used half hot Italian sausage and hot paprika for a dish with bite. Tonight I ate it plain with a spoon. I think tomorrow the leftovers are going to be tossed with some cooked pasta and a little tomato sauce.
3/4 ~ 1 lb Italian sausage (mild, hot, or a mix of the two)
1 head of cauliflower
1-2 Tbsp olive oil
1 1/2 t. paprika (sweet or half-sharp)
1 1/2 t. Italian Seasoning blend
Preheat oven to 400F. Line a half sheet pan (13 inches x 18 inches) with aluminum foil.
Remove the sausage from the casings, and cook in a skillet over medium heat just long enough to break it up into crumbles. Do not let it brown -- in fact, it's best if you pull it off the heat while there are still a few pink spots.
Trim the leaves and core from the cauliflower, and cut into pieces that would make two bites when raw. It will shrink a lot in the oven. Rinse under cold water.
Combine the crumbled sausage and damp cauliflower in a large bowl. Sprinkle with paprika, Italian seasoning and olive oil. Toss until the cauliflower is light pink. Spread on the prepared pan and bake for 20 minutes. Continue baking until you see dark brown edges on the cauliflower, 10 -20 minutes longer.
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