Roasted Sausage & Cauliflower with Cumin and Turkish Pepper

1. Roast the Cauliflower

Preheat your oven to 425°F. On a large rimmed baking sheet, toss the cauliflower florets with 3 tablespoons of extra-virgin olive oil, cumin seeds, ½ teaspoon of kosher salt, and ¼ teaspoon of freshly ground black pepper, ensuring the florets are evenly coated. Roast in the oven for 10 minutes.

2. Roast the Sausages

Coat the Italian sausages with the remaining 1 tablespoon of olive oil. Add the sausages to another rimmed baking sheet and place in the oven alongside the cauliflower. Allow both to roast for an additional 25 minutes, flipping the sausages halfway through.

3. Prepare the Yogurt Sauce

In a small bowl, combine the plain whole milk yogurt with the grated garlic clove, a pinch of salt, and a dash of black pepper to create a garlicky yogurt sauce.

4. Serve the Dish

Arrange the roasted sausage and cauliflower on a platter. Add a dollop of the yogurt sauce over the top and sprinkle with Turkish or Aleppo pepper to taste.