We're crazy about roasted cauliflower—its golden edges, caramelized crevices, and deep, almost nutty sweetness.
So recently, when trying to come up with a plan for dinner, I spied in my fridge a head of cauliflower and all of the remnants from pizza night earlier that week—and I had one of those lightbulb moments I wish I’d had years ago.My kids go crazy for anything that’s been pizza-fied , so why not create a cauliflower dish more to their tastes, not just to my own?
So I did what I so often do when contemplating dinner: I grabbed my sheet pan and cranked the oven to 425℉. Next, I cut up the cauliflower into bite-sized chunks, then gathered my pizza toppings: Italian sausage, sliced olives, sun-dried tomatoes, pizza sauce, and Parmesan. I crisped the sausage in a skillet, then tossed everything, including the rendered sausage fat, together on the sheet pan. About half-way through the bake, I remembered the bag of pepperoni in my fridge.
The next time I tried the recipe, I kept the heart of the dish the same but tweaked two things: Instead of dirtying a skillet, I crisped the sausage right on the hot sheet pan. And near the end of the bake, I added mozzarella—big, torn pieces versus shredded, to create irresistible, oozy pockets of cheese amongst the cauliflower florets.
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