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Spicy 'Sausage' and Cauliflower Gumbo [Vegan]
Gumbo is a spicy stew that's a Louisiana tradition. In this recipe, it's made with fresh cauliflower and an amazing blend of spices for a full-flavored experience. The ability of cauliflower to take on any flavor makes it the perfect vehicle for the smokey and multilayered flavor of the gravy.... Read More
Ingredients You Need for Spicy ‘Sausage’ and Cauliflower Gumbo [Vegan]
How to Prepare Spicy ‘Sausage’ and Cauliflower Gumbo [Vegan]
- Preheat oven to 375°F.
- Chop cauliflower into bite size florets. Toss with enough olive oil to coat, and season with the spice blend, a pinch of the saffron powder, and salt. Roast on a cookie sheet for about 45 minutes, checking and stirring every 15 minutes, until all pieces are well-browned.
- While the cauliflower is roasting, heat the vegetable broth, sherry, a pinch of saffron, and sugar and bring to a simmer.
- Heat a splash of olive oil in a large Dutch oven and brown sausage slices, then remove from pan and set aside.
- Melt butter in a large Dutch oven, scraping up any browned bits of sausage stuck to the bottom of the pan. Stir in flour gradually until the consistency of gravy, adding a touch more butter if it appears too thick. Cook over medium heat, stirring frequently, until the color of chocolate.
- Stir the pepper and onion into the roux and sprinkle with a pinch of salt. Cook until the vegetables are softened, about 5 minutes.
- Stir in tomato paste and season with the rest of the saffron packet, nutritional yeast, and remaining spices.
- Add warm broth gradually by the ladle, stirring well until incorporated.
- Empty bag of frozen okra into the pot.
- Bring mixture to a simmer, being careful not to allow it to boil. Simmer for at least 15 minutes until the peppers are soft, the onions are no longer visible, and the gravy is thick.
- Stir in roasted cauliflower and sausage. Simmer for an additional 10 minutes, allowing the cauliflower time to soak up the gravy.
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