Step 1

Preheat oven to 450°F.

Step 2

Wash, dry, and snap (or cut) off woody ends of the asparagus; cut spears into bite-sized pieces. Transfer to a large baking sheet pan.

Step 3

Add riced cauliflower and corn to the baking sheet with the asparagus; drizzle with oil and sprinkle with Cajun seasoning. Stir to combine and spread out in an even layer.

Step 4

Place baking sheet in the oven (it doesn't have to be fully heated) and roast until veggies are starting to soften, about 12 minutes.

Step 5

When the veggies are soft, remove from the oven and stir. Return baking sheet to the oven and continue to roast until veggies are tender and golden, 8-10 minutes more.

Step 6

Meanwhile, preheat a grill pan, outdoor grill, or skillet over medium-high heat.

Step 7

Once the pan is hot, coat with oil. Add sausages and grill, turning occasionally, until charred and warmed through, about 5 minutes (or cook according to package instructions). Remove to a plate and set aside.

Step 8

While the sausages are cooking, wash, dry, and shave parsley leaves off the stems; discard stems and mince the leaves.

Step 9

When the veggies are done, remove from the oven. Add parsley and salsa to the baking sheet, then stir to combine.

Step 10

To serve, divide the cauliflower rice bake and sausages between plates. Enjoy!