Roasted Sausage & Cauliflower with Cumin and Turkish Pepper

Makes 3 to 4 servings 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

14⁄ teaspoon freshly ground black pepper, plus more as needed

1 pound Italian sausages, pricked with a fork

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

1 small garlic clove Turkish or Aleppo pepper, as needed Toasted pine nuts for serving (optional)

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

Preheat oven to 425 degrees.

Spread cauliflower florets on a large rimmed baking sheet, and toss with the olive oil, cumin seeds, salt and pepper. Roast in preheated oven 10 minutes.

Coat sausages lightly with olive oil, place them on another rimmed baking sheet and add it to the oven with the cauliflower. Roast, turning sausages over halfway through, until sausages are golden and cooked through and cauliflower is tender and caramelized, about 25 minutes.

While cauliflower and sausages cook, prepare yogurt sauce: Place yogurt in a small bowl, grate the garlic clove over yogurt, add salt and pepper to taste, and stir together.

Place sausages and cauliflower on a platter or individual serving plates. Spoon yogurt sauce on top, and sprinkle with Turkish pepper and, if desired, pine nuts and fresh herbs.