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Extra-virgin olive oil (EVOO), for drizzling
8 links hot or sweet Italian sausage
2 pints grape tomatoes
1 small bunch scallions, cut into 1-inch lengths
3 cloves garlic, crushed
Salt and pepper
1/3 cup balsamic vinegar (eyeball it)
Roasted Cauliflowertop the cauliflower with 1/2 cup grated parmigiano-reggiano cheese before roasting
1 cup fresh basil leaves, torn or thinly sliced
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