Sausage & Cauli Mash

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