Sicilian Cauliflower with Italian Sausage

Serves 4

What the fig? The Stallion gets figgy with it in this Mediterranean inspired roasted cauliflower dish.


  • 1 head of cauliflower, cut into bite-sized florets
  • 3 tbsp olive oil + 1 tbsp
  • 3 cloves of garlic, minced
  • 1/3 cup dried figs, roughly chopped
  • 1/4 cup slivered almonds
  • 1/2 tsp crushed red pepper
  • 1/4 tsp salt & pepper
  •  2 links The Stallion Italian Sausage
  • Handful of fresh parley, chopped
  • Lemon wedge (optional)


  1. Preheat oven to 375*
  2. Cut the cauliflower into florets about the size of a ping pong ball.
  3. Put in large bowl and toss with olive oil.
  4. Spread evenly on baking sheet and roast for 25 minutes.
  5. Meanwhile, heat 1 tbsp oil in sauce pan and heat The Stallion 3-5 minutes turning frequently until evenly browned.
  6. Remove sausage from the pan and cut on the bias.
  7. Remove cauliflower from the oven and toss with garlic, figs, almonds, crushed red pepper, salt, pepper & The Stallion.
  8. Toss to combine and garnish with a handful of fresh chopped parsley and a squeeze of lemon.