Pierce sausages with the tip of a sharp knife before combining them with the cauliflower to ensure they retain their uniform shape as they cook. Garnish with chopped parsley. Total time: 42 minutes

2 (4-ounce) links mild italian turkey or chicken sausage
3 cups small cauliflower florets
2 tbsp extra virgin olive oil, divided
½ tsp salt, divided
5 garlic cloves, sliced
½ tsp crushed red pepper

Serve with sautéed spinach with garlic, or broccoli rage

1. Preheat oven to 450.

2. Pierce sausage several times with a knife. Combine sausage, cauliflower, and 1 tbsp oil in a small roasting plan; toss. Sprinkle evenly with ¼ tsp salt. Bake at 450 for 15 minutes. Add garlic to pan; toss. Bake an additional 15 minutes or until sausage is done. Let stand 5 minutes. Cut sausage cross wise into ¼-inch thick slices.

3. Combine remaining 1 tbsp oil, remaining ¼ tsp salt, and red pepper in a large bowl with cauliflower mixture, sausage, and cheese; toss gently to combine. Sprinkle salt & pepper.

Yield: 4 servings (serving size: about 1 ½ cups)