Sausage Kale and Cauliflower Bake:
For me on a grey and wet winter evening it is all about comfort food that’s tasty, cheap and easy to make , and this bake fits that bill completely. For this recipe I used chicken sausages, but you could use pork or vegetarian sausages, depending on what’s to hand or your food preferences.
- 1 tbsp olive oil
- 1 clove of garlic crushed
- 1 chili finely chopped (optional)
- 1 tsp rosemary dried or handful of fresh
- 1 head of Cauliflower cut into florets
- 150ml chicken stock
- 8 chipolata’s or 4 standard low fat sausages
- 100g kale chopped or sliced
- 1 tsp honey
- 8 cherry tomatoes
Preheat the oven to gas mark 5 and place a roasting dish in the oven with the oil, chili and garlic then leave for up to 5 minutes to heat up then add the cauliflower, stock and honey, shake it all together to coat the cauliflower and pop in oven for 10 minutes.
Take the dish out of the oven and add the sausages and kale mix it all together and put it back in the oven for another 15 minutes.
After 15 minutes take the tray out and add the tomatoes and pop it back in the oven for a final 15 minutes or until the sausages are cooked, the kale should be a nice crispy texture. Serve on it’s own or with a side of new potatoes.
If you’ve given this dish a go let me know how it went by leaving a comment or tagging me on Instagram @flourishing_and_nourishing with any pictures of your dish!