Roasted Cauliflower with Sausage

20 minutes
45 to 50 minutes
  • 1 -2 cauliflowers
  • 30 ml (2 tbsps.) olive oil
  • Ground salt and pepper
  • 125 ml (1/2 cup) white wine
  • 1 french shallot, chopped
  • 45 ml (3 tbsps.) raisins
  • 250 ml (1 cup) vegetable or chicken broth
  • 60 ml (1/4 cup) 35% cream or 15% cooking cream
  • 15 ml (1 tbsp.) cornstarch
  • 1 65g package duBreton Boreal and Black Trumpets Dry Sausage, chopped
Preparation steps
  1. Pre-heat oven to 425oF (210oC).
  2. Cut cauliflower in half and make slices of approximately 2 cm (3/4 inch) thick. Allow for two slices of cauliflower per person depending on size of the cauliflower. Set aside extra pieces for other usage.
  3. Place slices of cauliflower on a cooking sheet and brush generously with oil and season.
  4. Bake in oven for 25 minutes, turn over and bake for an additional 10 minutes or until cauliflower is tender and golden.
  5. In the meantime, in a small saucepan, bring wine to a boil and cook the shallot and raisins for 5 minutes.
  6. Add broth and season. Simmer until cauliflower is roasted.
  7. Dilute the cornstarch in the cream and add to sauce, stirring with a whisk. Allow to thicken and adjust seasoning.
  8. Place one or two slices of cauliflower on each plate, garnish with dry sausage and drizzle sauce over.