Roasted Cauliflower and Sausage with Puffed Quinoa Salad Topper

By Sarah R – Victoria , BC
Roasted Cauliflower and Sausage with Puffed Quinoa Salad Topper
  • Prep Time: 30
  • Total Time: 60
  • Servings: 4

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About this Recipe

A unique and delicious way to enjoy Schneiders new Smoked Chicken Sausage!


1 medium head of cauliflower, cut into small florets
2 tbsp Oil
4 Schneiders new Smoked Chicken Sausage
1 large apple, sliced into matchsticks
1 cup Puffed quinoa
1 tbsp Flax seeds
1 tbsp Pumpkin seeds
1 tbsp Sesame seeds
1 tbsp Chopped dried cranberries
1 tbsp Goji berries
Salt and pepper, to taste


1. Preheat oven to 400 degrees. Toss cauliflower with oil, sprinkle with salt and pepper, and lay in an even layer on a baking sheet. Bake for 20 - 30 minutes, flipping when halfway cooked, or until cauliflower is browned and cooked through.

2. While cauliflower is baking, pan fry or BBQ the sausages. Set aside to rest and then slice.

3. When cauliflower is finish baking, toss with the spinach and sliced sausage. This will allow the spinach to wilt.

4. Next make try Puffed Quinoa Salad Topper. Just toss together the puffed quinoa, flax seeds, pumpkin seeds, sesame seeds, cranberries, and goji berries and season with salt if desired.

5. Serve the roasted cauliflower mixture in bowls with a handful of apple matchsticks and generous sprinkling of the Puffed Quinoa Salad Topper. Enjoy immediately.

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