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Automatic TRANSCRIPT

Uh-huh Hey it's Francis lamb and this is weeknight kitchen with Melissa Clark a show about getting great food on your table Monday to Friday Melissa's a bestselling cookbook author and piece of kitchen equipment okay we're doing another sheet pans supper because I of my sheet pans and I love Sheep Panthers and this one is especially good because it has cauliflower roasted cauliflower and roosted sausages and then I put some cumin in there it's got garlicky yogurt sauce on the top Aleppo pepper some pine nuts if you have them it's delicious and it's so easy so let's jar if my cauliflower first of all I just WanNa point out because you can't see it so I have to tell you about anything to different sheet pans in two different sizes I collect cheapens so I've got many different kinds I'm gonNA use a regular thirteen by eighteenth and that's where the cauliflower is gonNA roasted it's going to have lots of surface area so can get very brown and then in the same the same time I'm going to risk my sausages in a smaller one I mean I could use a big one but smaller ones are just easier to wash so I've got to shape already now I'm gonNA cut up by cauliflower so have a medium sized collie flower head and I'm going to cut it up into bite size flirts and before that though I'm going to trim off the leaves so I'm GonNa take the leaves off the bottom now I'm going to save these leaves because I well I'm going to save these look I'm inspecting them and you see the little you don't see I'm telling you the Little Brown bits I'm gonNA cut right off because don't look appealing but the rest of it looks really good and the leaves are just as edible as the head so with a AAA Brown parts and save leaves and just throw the goes into the pan with the rest of my colleague flower it's going to cut them into so the leads get cut into probably one inch six license and there's a bit of core here too and the core Medicaid into half inch slices as opposed to one inch slices because the chorus thicker and it would need more time to cook so if I cut a smaller it'll cook it's the same at the same rate as the leaves the Florence violate you can do the exact same thing with Broccoli I every bit of the Mind Broccoli in fact the leaves are my daughter's favorite part because they get crispy they turn into like these Kale chips like crispy bits especially if you add lots of them and really with anything I mean cabbage cores I use I just cut them really thin try not waist anything I've these little bite sized fluorides here so you know how big to make them how big is your bite how big do you want them the thing with cooking on a sheet pan is the smaller you cut the pieces the faster they'll cook so if you just keep them all about the same size and you know what even if they're not the same size still fine because the littler pieces get browner which is really nice and crunchy and then the bigger pieces stay a little bit less Brown and they are a bit more tender and that's nice too the diversity of done this different shades of Brown and also of tenderness during these all on the Pan with the leaves and on the bottom have a bunch of cauliflower crumbs that just kind of fell apart I'm using those two everything goes on the Pan and I'm going to spread it out put some whole cumin seeds in there that a teaspoon of whole cumin seeds the seeds are important you don't WanNA use ground cumin here because the ground cumin will burn because it's in the oven for too long but the whole seeds toast perfectly if you only have ground cumin you can use it but just add up during the last five minutes of cooking and I'm quoting everything with all aglow be generous of oil is good for you pepper the jeter and it's good for you everything is good for you if you enjoy eating at right while okay almost everything barring I take back but only flower is very good for you I'm tossing and just put salt on this and I'm tossing all of this together with my hands has my hands rick kitchen tool and I watched them all the time and it's just it's just frankly easier to distribute the oil and coat it all over the cauliflower evenly when you use your hands and also I can pull a few bigger pieces of cauliflower okay I'm spreading it out into an even layer cape now have to rinse my hands hang up I I have previewed my oven to four twenty-five put the Collie are in so the cauliflower is going to get a head start and then I'll add the sausages later because cauliflower takes longer to cook we're going to let that Cook for ten minutes and I'm going to get the sausage is ready and we're going to be back in a minute.