Step 1: Prep (10 min): Wash and cut cauliflower into florets. Slice bell peppers and onion. Mince garlic. Remove sausage from casing if using links. Chop parsley.

Step 2: Cook Cauliflower (15 min): Place cauliflower florets in a large pot, cover with water, and add a pinch of salt. Bring to a boil, then reduce heat and simmer for approximately 15 minutes, or until very tender.

Step 3: Brown Sausage (7 min): While cauliflower cooks, heat a large skillet or Dutch oven with olive oil over medium-high heat. Add the Italian sausage and break it apart with a spoon. Cook for 6-7 minutes, stirring occasionally, until browned and cooked through. Drain any excess fat and transfer sausage to a plate, leaving a small amount of rendered fat in the pan.

Step 4: Sauté Vegetables (7 min): Add the sliced bell peppers and onion to the same skillet. Sauté for 6-7 minutes until softened and lightly caramelized. Add the minced garlic and cook for 1 minute more until fragrant.

Step 5: Simmer Skillet (10 min): Stir in the diced tomatoes (undrained), chicken broth, dried oregano, dried basil, and red pepper flakes (if using). Bring to a simmer, then return the browned sausage to the skillet. Reduce heat to low, cover, and let it gently simmer for 10 minutes to allow flavors to meld and sauce to thicken slightly.