I LOVE SAUSAGE AND MASH! I used to get the Beano every week when I was wee and the sausage and mash they munched on in that always came in the form of a mountain of mash with sausages stuck into the sides. Ever since then I’ve been obsessed.
These days it’s about trying to do it as healthily as possible, I’m a big fan of chicken, turkey or quorn sausages and, until recently, would have them with sweet potato mash. Until I tried cauliflower mash. It’s ruddy marvelous and really easy to make.
Ingredients (serves 2)
1 small head of cauliflower
A good glug of olive oil
A garlic clove cut into small pieces
Salt and pepper
Steam the cauliflower until a knife goes through it easily
Put it into a food processor with the garlic, olive oil and salt and pepper and process until smooth and creamy.
BEWARE – this mash carries a serious garlic punch as the garlic is raw, it’s actually a bit burny. But good burny. You just might not want to breathe on anyone afterwards. As an alternative you could roast up some garlic and then squeeze the puree in, that would make the flavour a bit softer. It would also work with cumin.