Sausage & Cauli Mash
This dish is a lighter version of bangers & mash that leaves taste fully intact. The mash is made from cauliflower flavoured with garlic, butter & a touch of miso paste, resulting in a delicious, velvety mash without the bloat.
Ingredients for 2 people
You'll also need
Butter, Milk, Sugar, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Boil a kettle
Oil a baking tray (to avoid sticking) and distribute the sausages evenly
Put the tray in the oven for 25-30 min or until the sausages are golden and cooked through
Meanwhile, discard the cauliflower's outer leaves
Cut the florets from the stem into bite-size pieces with a small knife
Peel and finely chop (or grate) the garlic
Add the cauliflower to a large pot (with a matching lid) and cover with boiled water
Add in half of the miso paste, garlic, a pinch of salt and a splash of milk (optional)
Tip: The milk keeps the cauliflower white!
Cover, bring to the boil on a high heat and boil uncovered for 8-10 min or until you can pierce the cauliflower with a knife
Meanwhile, peel and finely slice the red onion
Heat a large pan (with a matching lid) on a medium heat with 1 tbsp (2 tbsp) butter and a pinch of salt
When hot, add the onion and cook for 7 min or until softened, stirring occasionally
Once softened, reduce the heat to low and add the balsamic vinegar, Henderson's relish and 2 tsp (4 tsp) sugar, covering with a lid
Cook for 10 min or until the onions are sticky and caramelised
Break up the Cheddar into small pieces
Transfer the drained cauliflower to a food processor with a knob of butter, a splash of milk, the cheese and remaining miso
Blitz until smooth, then return to the pot and heat on medium-low until it reaches a mash-like consistency
Season the finished mash generously with salt and pepper
Serve the sausages and sticky red onions over the mash
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, milk, soya, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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