Pierce sausage casings with the tip of a knife before combining them with the cauliflower to ensure they retain their uniform shape as they cook. Garnish with chopped parsley.
2 (4-ounce) links mild Italian turkey sausage
3 cups small cauliflower florets
2 tablespoons extra-virgin olive oil, divided
1/2 teaspoon salt, divided
5 garlic cloves, sliced
4 cups uncooked farfalle (bow tie pasta)
1/2 teaspoon crushed red pepper
1/2 cup (2 ounces) grated fresh pecorino Romano cheese
1/4 teaspoon freshly ground black pepper
How to Make It
Preheat oven to 450°.
Pierce sausage several times with a knife. Combine sausage, cauliflower, and 1 tablespoon oil in a small roasting pan; toss. Sprinkle evenly with 1/4 teaspoon salt. Bake at 450° for 15 minutes. Add garlic to pan; toss. Bake an additional 5 minutes or until sausage is done. Let stand 5 minutes. Cut sausage crosswise into 1/4-inch-thick slices.
Cook pasta according to package directions, omitting salt and fat; drain, reserving 2 tablespoons pasta cooking water. Combine pasta, reserved cooking water, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, and crushed red pepper in a large bowl; toss. Add cauliflower mixture, sausage, and cheese; toss gently to combine. Sprinkle with black pepper.
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