Sausage & 'Mash'

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

1. Cook the sausages in the oven (about 20-25 mins, 200 fan).

2. 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.

3. 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, find the recipe here (step 3).