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Serves3
CourseMain meal
Prepare20 mins
Cook20 mins
Total time40 mins
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Ingredients
2 tbsp olive oil
6 Heck 97% Pork Sausages
400g pack shallots, peeled and halved
3 rosemary sprigs
300ml Cooks' Ingredients Fresh Chicken Stock
1 tsp clear honey
1 tbsp wholegrain mustard, heaped
1 cauliflower (about 1.2kg), base and leaves trimmed
2 garlic cloves, sliced
3 tbsp whole milk
1 small handful flat leaf parsley, chopped, to serve
Method
Heat 1 tbsp oil in a large frying pan over a medium heat and add the sausages, shallots and rosemary. Fry for 10 minutes, stirring regularly, until golden. Pour in the stock, honey and mustard; simmer for another 10 minutes until the sausages are cooked through with no pink meat remaining in the middle, and the sauce is sticky.
Meanwhile, in a large, lidded saucepan, heat the remaining 1 tbsp oil over a medium heat. Halve the cauliflower, cut out and discard the tough core, then slice quite finely. Add to the pan with the garlic, season and cook for 5 minutes, stirring occasionally. Cover and cook for another 10 minutes until completely tender.
Uncover the cauliflower, add the milk and cook for another 5 minutes. Tip into a food processor and whizz until smooth (or use a stick blender in the pan); season with black pepper. Serve the sausages with the cauliflower mash and shallot gravy, plus steamed greens, if liked; garnish with the parsley.
Cook’s tip
For a more full-bodied gravy, try swapping the chicken stock for pale ale or cider.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,660kJ/ 656kcals
Fat
39.8g
Saturated Fat
12g
Carbohydrates
26.1g
Sugars
18.6g
Fibre
10.6g
Protein
42.9g
Salt
3.37g
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If you find that that the cauliflower you make is watery it's because you are not drying it out properly on the stove after it's boiled. The trick to the perfect cauliflower mash is to drain it really well and let that water evaporate in a pan on medium heat for 5-6 minutes before it's mashed.
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The key to nonmushy cauliflower lies in how you cut it: Break apart the large head into smaller florets.Now take your knife, and starting at the stem end of the floret, slice about halfway down and snap apart.
Avoid cauliflower with small brown specks on the florets; they are a sign of aging. The size of the cauliflower head does not affect its quality. Keep raw cauliflower in the refrigerator, tightly wrapped, for three to five days.
Nutritionally, cauliflower is lighter in calories and carbs than potatoes and is more nutrient-dense. That's why it's popular among the low carb and weight loss communities.
If you're planning to roast the cauliflower whole or slice it into steaks, slice off the thick stem at the base. Drop the whole cauliflower head upside-down into cool, salted water. Let it soak for 10 to 15 minutes to remove dirt, residue and bugs.
The trick with cauliflower is: Don't cook it till is too soft. just 4 or 5 minutes but taste to be sure. then drain into a colander, (sieve with big holes) and leave to drain for a few minutes, asking every minute.tap dry with a little kitchen paper or a clean tea towel.
You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.
Transfer the riced cauliflower to the center of a clean dish towel. Arrange the towel filled with cauliflower over a small bowl, then squeeze as much liquid as you can out of the cooked cauliflower. It might not feel like there's excess moisture at first, but you may be surprised by how much liquid is released!
The best way to deal with the liquid is to put the riced cauliflower in a covered microwave-safe dish, heat it thoroughly to get all the liquid out of it you can, then drain it. If you have to cook it on the stovetop, add as little water as possible and stir frequently to keep it from sticking to the pan.
Introduction: My name is Tyson Zemlak, I am a excited, light, sparkling, super, open, fair, magnificent person who loves writing and wants to share my knowledge and understanding with you.
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