Roasted Sausages with Cauliflower and Spinach Orzo Salad

When planning meals, I try to inclue an assortment of vegetable side dishes throughout the week.  But it is easy to get in a rut with the same vegetables over and over again.  This meal of Roasted Sausages with Cauliflower and Spinach Orzo Salad includes a hearty portion of vegetables in both dishes so there is no need for a seperate vegetable side dish. 


The timeline for this meal: Put the cauliflower in the oven.  Help kids with a coloring project.  With 5 minutes remaining, prepare the other ingredients for the Roasted Sausages with Cauliflower.  For the next 20 minutes, do laundry, play with kids, and let dog outside. With 10 minutes remainin on the sausages, prepare orzo.  Dinner is ready!


My husband and I bring our lunch to work everyday. Not only does it save a lot of money, but it also much more healthful.  The Spinach Orzo Salad is the perfect lunch meal as it packs in carbs, protein and vegetables all in one dish.  Pack in the Lock N Lock Boroseal containers to secure freshness and spills.  Can go from freezer to microwave without defrosting!

Roasted Sausages with Cauliflower

Serves 4

1 head cauliflower, cut into florets

1/2 cup grated parmesan  

8 links hot or sweet Italian sausage

1 pint grape tomatoes

1 green pepper, cut into chunks

3 cloves garlic, minced
Salt and pepper

1/3 cup balsamic vinegar

1 cup fresh basil leaves, torn or thinly sliced

Pre-heat the oven to 425 degrees.  Place cauliflower on a rimmed baking sheet.  Drizzle with olive oil.   Roast for 20 minutes.  Top cauliflower with 1/2 cup grated parmesan cheese. Add the sausages, tomatoes, green pepper and garlic.  Season with salt and pepper and pour the vinegar on top. Roast for an additional 30 minutes, turning the sausages and vegetables once halfway through cooking.

Divide among four plates and top with basil.

Spinach Orzo Salad
Serves 10

1 package (16 ounces) orzo pasta

1 package (6 ounces) fresh baby spinach, finely chopped

3/4 cup crumbled feta cheese

3/4 cup finely chopped red onion

3/4 cup reduced-fat balsamic vinaigrette

1/2 teaspoon dried basil

1/4 teaspoon fresh ground pepper

1/4 cup pine nuts

Cook orzo according to package directions. Drain and rinse in cold water.

In a large bowl, combine the spinach, cheese, onion and orzo. In a small bowl, combine the vinaigrette, basil and pepper. Pour over orzo; toss to coat. Chill until serving. Just before serving, stir in pine nuts.