Sausage and Cauliflower Gratin

Preheat oven to 200°C (390°F). Cut cauliflower into small florets and blanch in salted boiling water for 5 minutes until just tender. Drain and set aside.

Slice sausages into 1-inch rounds. Mince the garlic cloves finely.

In a large cast iron skillet over medium-high heat, cook the sausage rounds in their own fat for 5-6 minutes until browned on all sides. Use a meat thermometer to verify internal temperature reaches 165°F (74°C) for poultry sausage or 145°F (63°C) for pork/beef sausage. Add the minced garlic and cook 1 minute more until fragrant.

Remove the sausage with a slotted spoon, leaving the rendered fat in the skillet.

In the same skillet with the sausage fat, melt the butter over medium heat. Pour in the heavy cream and bring to a gentle simmer.

Watch closely and stir frequently to prevent scorching or boiling over — dairy sauces can burn quickly and may separate if overheated.

Return the blanched cauliflower florets to the skillet and toss them in the rich cheese sauce until well coated.

Nestle the browned sausage rounds on top of the cauliflower. Press everything down gently and ensure the cheese sauce bubbles up around the edges.

Transfer to the oven and bake for 15 minutes until the top is golden and bubbling with crispy, caramelized cheese edges.

Remove from oven and let rest for 5 minutes — this allows the sauce to set slightly and the flavors to meld. Sprinkle with fresh parsley and serve straight from the skillet.