topBanner
Bangers & Cauliflower Mash

Bangers & Cauliflower Mash

with Onion Gravy

Read more

The Brits have a thing for bangers and mash, and we totally understand why. Good comfort food is universal. For a lighter but equally delicious swap, we've called on cauliflower to stand in for statchy potatoes. Never used nutmeg in a savory recipe? It adds a subtle oomph to creamy dishes.

Tags:Gluten-free
Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

8 ounce

Italian Pork Sausage

¼ cup

Parmesan Cheese

(ContainsMilk)

1 unit

Cauliflower

1 unit

Veggie Stock Concentrate

1 unit

Yellow Onion

1 sprig

Thyme

¼ teaspoon

Nutmeg

¼ cup

Milk

(ContainsMilk)

Not included in your delivery

1 tablespoon

Butter

(ContainsMilk)

1 tablespoon

Vegetable Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2543.8720000000003 kJ
Calories608 kcal
Fat45 g
Saturated Fat0 g
Carbohydrate23 g
Sugar0 g
Dietary Fiber6 g
Protein38 g
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Pot
Pan
Food Processor
Fork
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Bring a large pot of water to boil with a large pinch of salt. Cut the cauliflower into bite-sized floaters. Halve, peel, and thinly slice the onion. Strip the thyme leaves off the sprig.

2

Heat 1/2 tablespoon oil in a medium pan over medium heat. Add the sausage to the pan and cook for 3-4 minutes, turning occasionally, until browned on all sides. Add 1/3 cup water to the pan and steam until the sausages are cooked through and water has evaporated, another 4-5 minutes. Set aside and cover to keep warm.

3

Meanwhile add the cauliflower to the boiling water and cook until very tender, 8-10 minutes. Drain and return to pot.

4

While the cauliflower cooks, heat 1/2 tablespoon oil in the same pan over medium heat. Add the sliced onion and season with salt and pepper. Cook, tossing, for 5-6 minutes, until softened. Stir in half the stock concentrate, 1/2 cup water, and half the thyme. Cook 1-2 minutes, until thickened to gravy-like consistency. Remove from heat and set aside.

5

Using a potato masher or fork, mash the cauliflower in the pot until it's as smooth as possible. Place over low heat and mash in 1 tablespoon butter, remaining stock concentrate, 1/4 cup milk, remaining thyme, parmesan, and 1/4 teaspoon nutmeg. Taste and season with salt and pepper. HINT: For a creamier consistency, pulse the mixture in your food processor until smooth.

6

Top the cauliflower mash with the sausages and spoon over the onion gravy. Cheers! Tip: Want an easy way to cut your cauliflower? Quarter the crown, then break off the florets. Cut into smaller pieces if necessary.