A few of my favourite things
BALSAMIC VINEGAR BALSAMIC-CARAMELISED PORK SAUSAGES WITH CREAMED CAULIFLOWER
Serves 4 EASY GREAT VALUE Preparation: 10 minutes Cooking: 20 minutes
Woolworths pork bangers 8
balsamic vinegar 3 T
honey ¼ cup
olive oil 2 T
fresh thyme 5 g
shallots or baby red onions 6, quartered
sea salt and freshly ground black
pepper, to taste
For the creamed cauliflower
cauliflower 700 g
milk 2 cups
garlic 2 cloves, crushed
butter, for mashing
sea salt and freshly ground black pepper, to taste
1 Preheat the oven to 200°C. Arrange the sausages and remaining ingredients on a baking tray and toss to coat. Roast for 20 minutes, shaking the pan occasionally to make sure the sausages colour evenly and caramelise. 2 Meanwhile, place the cauliflower in a saucepan, pour over the milk and add the garlic. Season and simmer until the cauliflower has softened. Take care not to let the milk boil over. Remove from the heat and strain, reserving the milk. 3 Add ½ cup of the reserved milk and a small knob of butter, then blend the cauliflower using a hand-blender, adding more milk as necessary to make a smooth mash. Season to taste and serve with the pork bangers.
Cook’s note: Keep any leftover milk for your next batch of mashed potatoes or scrambled eggs.
CARB-CONSCIOUS, HEALTH-CONSCIOUS WINE:
