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