Roasted Sausage & Cauliflower with Cumin and Turkish Pepper

1 1/4 pounds cauliflower, cut into florets

1/4 cup extra-virgin olive oil, plus more as needed

1 teaspoon cumin seeds

1/2 teaspoon kosher salt, plus more as needed

1/4 teaspoon freshly ground black pepper, plus more as needed

l pound Italian sausages, pricked with a fork

1/3 cup plain yogurt, preferably non-Greek, whole milk

1 small garlic clove

Turkish or Aleppo pepper, as needed

Toasted pine nuts, for serving

Fresh herbs such as parsley, dill or mint, for serving (optional)

 

Heat the oven to 425°F. Spread the cauliflower florets on a large rimmed baking sheet, and toss with the olive oil, cumin seeds, salt, and pepper. Roast for 10 minutes. Coat the sausages lightly with olive oil, place them on another rimmed baking sheet, and add it to the oven with the cauliflower. Roast, turning them over halfway through, until the sausages are golden and cooked through and the cauliflower is tender and caramelized, about 25 minutes. While the cauliflower and sausages are cooking, prepare the yogurt sauce: Place the yogurt in a small bowl, grate the garlic clove over the yogurt, add salt and pepper to taste, and stir together. Place the sausages and cauliflower on a platter or individual serving plates. Spoon the yogurt sauce on top, and sprinkle with Turkish pepper, and pine nuts and fresh herbs if using.