• 2 L (8 c.) of cauliflower florets
• 2 L (8 c.) of kale, thinly sliced
• 2 onions, thinly sliced
• 4 cloves of garlic, minced
• 30 mL (2 tbsp.) of olive oil
• Salt and fresh ground pepper
• 2 packages of 4 duBreton French Roasted Onion Sausages

Creamy yogurt and turmeric sauce :

• 180 mL (¾ c.) of plain yogurt
• 80 mL (1/3 c.) of water
• 15 mL (1½ tbsp.) of maple syrup
• 5 mL (1 tsp.) of ground turmeric
• Salt and fresh ground pepper

1. Preheat oven to 425°F (210°C).
2. On a large baking sheet lined with parchment paper, combine the vegetables, garlic and olive oil and season to taste. Bake for 25 to 30 minutes or until the cauliflower is golden brown and the kale is tender.
3. On a second baking sheet lined with parchment paper, arrange the sausages and bake for 20 minutes.
4. In a large bowl, mix the ingredients for the creamy yogurt and turmeric sauce.
5. Add the cooked vegetables, stir and serve with the sausages.

Cooking on barbecue:

1. Preheat barbecue to medium heat.
2. Cook the sausages for 10 to 15 minutes.
3. Place the vegetables in a barbecue wok or on a perforated baking sheet and cook for 10 to 15 minutes, stirring several times.