Sausage, Cauliflower & Pepper Bowl with Cilantro-Jalapeño Sauce

Directions

1. 1. Preheat your oven to 400°F and set a baking sheet nearby.
2. 2. Rinse produce and pat dry; trim and prepare the vegetables as directed in the plan.
3. 3. Peel the potato and cut it into medium dice, then spread it on the baking sheet.
4. 4. Trim and seed the bell peppers, cutting them into medium pieces and adding them to the sheet with the potato.
5. 5. Break the cauliflower into bite-sized florets and include the chopped stems on the sheet as well.
6. 6. Drizzle everything with oil and season with salt and black pepper; toss to coat, then spread in an even layer and nestle the sausages among the vegetables.
7. 7. Roast in the oven until the vegetables are tender and the sausages are cooked through, about 15–20 minutes. Remove from the oven when done.
8. 8. While roasting, halve the jalapeño lengthwise, remove seeds and ribs, and place it in a blender. Rinse your hands after handling jalapeño.
9. 9. Pick cilantro leaves from the stems, discard the stems, and roughly chop the leaves; add to the blender along with a small handful reserved for garnish.
10. 10. Squeeze lime into the blender and add garlic, then pour in mayo and a splash of water. Season with salt and pepper and blend until smooth.
11. 11. When the sausages are ready, transfer them to a cutting board and slice into 1-inch pieces.
12. 12. To serve, divide the vegetables and sausages into bowls, drizzle with the sauce, and sprinkle with the reserved cilantro leaves.