Grilled Italian Sausages with Cauliflower, Fennel, Red Onion and Basil Gremolada

Pairs Well With

Serves 4


4 Spicy Italian Sausages (Turkey Sausages work well)

¼ C olive oil

1-2 cloves garlic

red pepper flakes

½ t kosher salt

1 large red onion, cleaned, cutting into 8 wedges

2 medium bulbs fennel, cleaned and quartered

½ large head of cauliflower, sliced vertically to create ‘steaks’ about 1 inch thick

1 T lemon zest

1 cup fresh basil, cleaned

½ cup toasted pine nuts

1 oz pecorino romano cheese, grated


Heat grill to medium-high. Drizzle olive oil on vegetables, lightly salt for grilling. Once grill is heated place a grilling mat or aluminum BBQ tray on one side and add onions and fennel. (for ease of grilling you may want to blanche or microwave the cauliflower before placing on the grill or grill pan) Simultaneously grill sausages, being careful not to let the grill “flare up”. Vegetables should be lightly carmelized and fork tender.

In a food processor add basil, garlic, a pinch of red pepper flakes, lemon zest, pine nuts and salt. Blend until nearly smooth. Add olive oil a little at a time and emulsify.

Assemble the plate drizzling the Gremolada over the sausage and cauliflower. Sprinkle with pecorino romano cheese.