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  • Jefferson Adams
    Jefferson Adams

    Sausages with White Beans, Spinach & Roasted Cauliflower (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

      White beans and sausages anchor this savory recipe that is perfect for fall.

    Caption: White beans and sausages anchor this savory dish. Shown here with baked sausages. Photo: CC--Jules

    If you're looking for an easy, savory meal that's sure to satisfy, then give this dish a try. It's a hearty treat that's just perfect for fall.


    • 1 pound pound Polska kielbasa
    • 2½ cups cannellini, or navy beans, rinsed and drained
    • 2 cups chicken broth
    • 3 cloves of garlic
    • 2 teaspoons dried oregano
    • ½ teaspoon onion powder
    • 1 tablespoon olive oil
    • 2 medium tomatoes, diced
    • 5 cups baby spinach leaves
    • 1 small head of cauliflower, cut into smaller chunks
    • Freshly ground black pepper, as desired

    Cook the sausage in a cast iron skillet or non-stick pan on medium high.

    Sear the sausage well, then slice as desired.

    Put the beans in a medium bowl, add the cooked sausage, pan drippings, and put aside.

    Leave the oil from the sausages in the pan, and add the cauliflower.

    Place in an oven at 400F, and roast until tender, about 20 minutes.

    While the cauliflower roasts, put the chicken broth and garlic in a large pot.

    Bring to a simmer over medium-high heat.

    Add the oil, oregano, onion powder, sausage and beans from the skillet.

    Stir well and the tomatoes.

    Heat until beans are tender.

    Add spinach and cook just until the leaves are wilted.

    Stir well and serve.

    You can add the cauliflower to the pot as you wish, or serve in on the side.

    Also, you can bake the sausages if you like, just reserve the pan drippings and do everything else as per the recipe.

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    I made this last night and the directions are confusing. It tells you to use the drippings twice, first when you add the sausage and drippings to the beans and second - it says leave the oil from sausage in the pan and add the cauliflower. I seasoned the cauliflower with olive oil and S&P then roasted it. It also came out like soup not like the picture shown, so I thickened it with cornstarch and water. It does not give an idea on how long to simmer. It was just okay. Please keep sharing recipes!

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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