Sausages with cauliflower and Parigiano Reggiano cheese

ESausages with cauliflower and Parigiano Reggiano cheese

• 8 links Italian sausage
• 1 pint grape tomatoes
• 1 bunch scallions, cut into 1-inch lengths
• 2 cloves garlic, sliced thin
• Salt and pepper
• Balsalmic vinegar
• 1 head cauliflower broken into bite size flowers
• Fresh basil leaves sliced

Pre-heat the oven to 425°F.

Line a large rimmed baking sheet with aluminum foil.  Drizzle enough EVOO to just coat the bottom. Add the sausages, cauliflower, tomatoes, scallions and garlic. Drizzle the vinegar and some more EVOO.  Season with salt and pepper. Roast for 45+ minutes, turning the sausages and vegetables once halfway through cooking.  Sprinkle the cheese in the last 10 minutes. Sprinkle on the basil and serve.