Pre-heat the oven to 425°F.
Drizzle enough EVOO onto a large rimmed baking sheet to coat the bottom. Add the sausages, tomatoes, scallions and garlic, season with salt and pepper and pour the vinegar on top. Roast for 30 minutes, turning the sausages and vegetables once halfway through cooking.
Divide the sausages and vegetables among four plates and top with the cauliflower and basil.