Sheet Pan Sausage & Cauliflower with Lemon Garlic Yogurt Sauce
A simple, cozy sheet-pan dinner with warm cumin-roasted cauliflower, juicy Italian sausage, and a bright lemon garlic yogurt sauce. Minimal prep, big flavor, and only one pan to clean — exactly the kind of real-life cooking that fits a busy night.
Servings 4
Ingredients
Main
- 4 Italian sausages, sweet or hot
- 1 head of cauliflower, cut into florets
- 2 tbsp olive oil, divided
- 1 tbsp cumin
- salt and black pepper
Lemon Garlic Yogurt Sauce
- 5 oz plain Greek yogurt, 1 small container
- juice of ½ lemon
- 1 garlic clove, finely minced or grated
- pinch salt
Instructions
- Preheat oven to 425°F
Cauliflower & Sausage
- On a large sheet pan, toss cauliflower with: 1½ tbsp olive oil, cumin, salt and pepper. Spread evenly in a single layer on the baking sheet and roast for 20 minutes.
- While the cauliflower is roasting, lightly coat sausages with remaining olive oil. After 20 minutes, give the cauliflower a toss. Move cauliflower slightly to the sides and place sausages in the middle of the sheet pan.
- Return to oven and bake for another 25 minutes, flipping half way through, until The sausages are golden and cooked through and the cauliflower is tender with crispy edges
Make the Sauce
- In a small bowl combine, Greek yogurt, lemon juice, garlic, pinch salt, mix well until smooth.
- Refrigerate until ready to serve for best flavor.
Serve
- Slice sausages and serve over roasted cauliflower with generous spoonfuls of the lemon garlic yogurt sauce.
- Optional finish: drizzle olive oil or sprinkle fresh herbs if you have them.