Step 1

Preheat oven to 400°F.

Step 2

Wash and dry the fresh produce.

Step 3

Peel and medium dice potatoes; transfer to a large baking sheet pan.

Step 4

Trim, seed, and medium dice bell peppers; add to the baking sheet with the potato.

Step 5

Cut the cauliflower head into quarters, then trim off and discard the leaves and thick stem. Separate into bite-sized florets and cut stems into smaller pieces; add to the baking sheet.

Step 6

Drizzle the veggies with oil and season with salt and pepper; toss to coat, then spread out in an even layer.

Step 7

Place baking sheet in the oven and roast until veggies start to soften, about 15 minutes.

Step 8

Meanwhile, halve jalapeño peppers lengthwise; seed and remove ribs with a spoon. Place in a blender. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Step 9

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add cilantro to the blender with the jalapeño (reserving a small handful for garnish).

Step 10

Juice lime into the blender.

Step 11

Peel garlic; add to the blender along with mayo, water, salt, and pepper. Purée on high until the sauce is smooth; set aside.

Step 12

Slice sausages into 1-inch thick rounds.

Step 13

Once the veggies start to soften, remove baking sheet from oven, add sausage, and toss to combine.

Step 14

Return baking sheet to the oven and continue to bake until veggies are tender and sausage is warmed through, 7-10 minutes more (or cook sausages according to package instructions). Remove from oven.

Step 15

To serve, divide veggies and sausage between bowls; pour sauce over top and sprinkle with reserved cilantro. Enjoy!