Chop cauliflower roughly into bite-sized florets . Cook in a microwave oven with 3 tablespoons of water for about 3 minutes on the MAX or cook in a little boiling water for about 5 minutes. Cauliflower should remain al dente. Drain and set aside.
Sauté the sausage in olive oil, stirring constantly, about 12 minutes or until the sausage is cooked through and beginning to get crispy. Use a spoon to break up the meat.
Add the semidried, smoked sausage before the end of frying, stir and combine.
Add the onion, garlic, and thyme to the pan with the sausage, sauté on medium heat for 5 to 6 minutes, stirring frequently.
Add the crushed tomatoes to the sausage mix. Stir thoroughly, then cook for about 5 more minutes.
Toss the sauce with the cauliflower in the cooking pot.
Spread the cauliflower and sausage mix in the prepared baking dish and distribute evenly.
Mix the bread crumbs, Parmesan and pepper, sprinkle them evenly over the cauliflower. Drizzle lightly with olive oil.
Place in the middle of the oven and bake for 25 minutes at 400°F or until breadcrumbs have browned and the sauce is bubbling.