Sausage Arugula Hash with Roasted Cauliflower
Prep Time
10 minutes
Cooking Time
75 minutes for Cauliflower to Roast (inactive time)
Yields
4-6 Servings
Ingredients
1 lb. high quality Italian sausage or chorizo
1 box wild arugula
2 heads cauliflower
1/2 cup olive oil
1/2 tsp.sea salt or Himalayan pink salt (to taste)
Directions
Preheat your oven to 400 degrees F.
Wash and dry cauliflower and cut into florets. Spread the florets out on 2 baking sheets and toss with generous amounts of olive oil and the salt. Bake at 400 degrees F for 60-75 minutes, until the florets are nice and crispy and brown, turning them over with a spatula after 30 minutes, and then again every 15 minutes until ready.
About 15 minutes before florets are ready, remove sausage from its casing and cook over high heat in a large fry pan, chopping it up with a spatula until it has the consistency of ground beef. Cook until well done, 10-15 minutes, making sure all traces of pink are gone.
Once florets are ready, place them in the hot pan with the cooked sausage and toss in all the arugula. With heat on medium to medium high, use tongs to toss the arugula with the cauliflower and sausage until the arugula is wilted.
Serve hot. (Though it tastes good cold too and makes good leftovers.)
Notes
Cauliflower florets can be roasted ahead and stored in the fridge.
Sausage can be cooked in advance and stored in the fridge.
If cauliflower and sausage are cooked in advance, simply place the desired amount of each in a skillet over high heat, toss in the fresh arugula and mix until arugula is wilted. This is a great way to make single servings.
This makes a great lunch or dinner--it keeps you sustained for quite a while.