A real classic and family favourite!
We've 'simple swapped' mash potato for cauliflower - which means it's much lower in starch and a lot quicker to make and no peeling required!
What you'll need
Enough for however many you're feeding, I cook for 2.
Main ingredients
- Sausages, 4-6
- Cauliflower, x1
Fresh/ frozen
- Grated cheese, to your taste
- Sour cream, optional - but do include it when possible!
Store cupboard
- Salt & pepper
- Wholegrain mustard
What to do
- Cook the sausages in the oven (about 20-25 mins, 200 fan).
- In the meantime, make the mash. Cook the cauliflower (I used a whole head broken into florets) in some salted water for 10-15 minutes. Drain and allow the steam to evaporate for 3-5 minutes. For a really creamy mash, add the cooked and drained cauli to a processor or nutribullet and whizz until smooth. Or, check out the notes & tips below if you prefer to use a potato masher. Add a spoon or two of sour cream (or a knob of butter), a handful of grated cheese (I used parmesan) and season to taste.
- When everything's cooked and prepared, serve up with a crispy green salad, or your favourite buttered greens. Wholegrain mustard gravy is the perfect sauce.
