Roasted Vegan Sausages With Cauliflower and Olives

@Issassi my take on vegan sausage - fwiw I'm mostly meatless but love meat: Beyond - the best IMO. They brown well, actually release fat, and taste the best (not just the most meat-like). Field Roast - also very good, strong flavors. Moister by way of being pretty oily, good for crumbling / breaking up. Tofurky / Trader Joe's brand - sturdy choice, can't go wrong, but can get more exciting. They brown well, fine flavor. Suggest using oil when you cook them. Lightlife - haven't had!

Does anyone have a favorite meatless or vegan sausage that they like? Thanks in advance --

This was delicious, tangy and complex, but the portions ended up being more like sides than an entree. I'd honestly suggest doubling the recipe. I also cut up the vegan sausage first into rounds, and it crisped up very nicely and made for nicer presentation (IMHO) than having a log on everybody's plate. Don't be afraid to let the cauliflower stay in a little longer than the recipe calls for, to get the nice caramelized finish. The cauliflower can take it at this temperature.

@Issassi - Field Roast veg sausages are my strong favorite after years of taste-testing. Their Italian sausage would obviously work well year. I've also really liked a newish brand called No Evil. Also, veg sausages are one of the easiest veg meats to make at home - especially look for recipes by Terry Hope Romero.

I just made this recipe with beyond brats and subbed chopped prunes for raisins because my wife hates raisins. When it was done I turned off the oven but left the pan in for another 15 min or so while I got ready for dinner and everything caramelized just a little bit more. It turned out DELICIOUS and I can’t wait to make it again!

Added a little Dijon mustard to the vinegar sauce and roasted half a head of green cabbage along with the cauliflower - both were delicious additions!

I make this almost once a week now. This has no business being as delicious as it is for how easy it is to throw together. The Beyond Meat Hot Italian sausage is my go-to, but the Field Roast is an okay substitute. Just writing this so if there is someone looking through the comments trying to decide if they actually want to make this the answer is “extremely yes.”

I loved this so much! I skipped the oil and the salt- the brine form the olives and vinegars was strong enough to carry it and the cumin stuck to the same cauliflower without oil. With it on parchment, clean up was easy and it didn't stick. The sauce was so good I wanted to lick it out of the bowl - it was that good. Served with a grain salad.

Just cooked this a second time and had to increase my rating from a 4 to a 5. Followed the recipe with red chili pepper flakes, honey, and apple cider vinegar. Used Beyond Meat brat sausage. The flavors are complex - sweet and tangy - and it is such an easy recipe. Put foil down and clean up is a breeze.

I cut the Beyond Meat vegan sausages into slices - made the slices have crisp edges and were delicious. I also toasted and added some sunflower seeds for some extra crunch. My whole family loves this!

I made these with meat sausages because they were what I had on hand. I was skeptical about the sauce because I’m not a raisin fan, but I made it according to the recipe, and boy is it good!

Not being a fan of cooked olives, I used capers instead. That worked great; very good recipe!

Thanks to Aubree for the advice to leave in the oven another 15 minutes. Really delicious and caramelized!

We used Beyond Sausages and also added white onion and bell peppers. It turned out delicious. 10/10 is now in our weekly routine

I prepared this last night as directed using Beyond hot Italian sausage, and it turned out great. I would, however, add some roasted green pepper and onions and maybe some carrot rounds the next time (roasting them in their own pan to keep their juices from making the cauliflower soggy) just to add more vegetables to the dish. The sauce/relish really adds a nice texture and sweet-tart flavor.