← Nouns Cooking · Plant-Based

Ingredients

• 8 high-meat gluten-free pork sausages
• 1 tbsp Vegetable oil
• 2 Onion, thinly sliced
• 15 g butter, for the gravy
• 2 sprigs Thyme, leaves picked
• 1 tsp Tomato purée (paste)
• 1 tbsp Balsamic vinegar
• 400 ml gluten-free beef stock
• 1 tsp Dijon mustard
• 1 kg cauliflower florets (1 large head)
• 2 cloves Garlic, peeled, left whole
• 30 g butter, for the mash
• 30 g Parmesan, finely grated
• 1 tbsp Chives, snipped (optional)
• salt and black pepper

Method

1. Brown the sausages in the oil in a large frying pan over medium heat for 15–20 min, turning often, until golden all over and cooked through to 71°C (160°F). Move to a plate and keep warm.
2. Add the butter, onions, thyme and a pinch of salt to the same pan, lower the heat to medium-low and cook for 15 min, stirring often, until soft and deep golden.
3. Meanwhile, boil the cauliflower and garlic in salted water for 10–12 min, until very tender. Drain well, then return to the hot pan for 2 min to steam off excess water.
4. Blend or mash the cauliflower and garlic with the butter and parmesan until smooth and creamy. Season well.
5. Add the tomato paste and balsamic to the onions and stir for 1 minute. Pour in the stock and mustard and boil for 8–10 min, until reduced by about half and glossy. Return the sausages to warm through.
6. Spoon the mash onto plates, add the sausages and pour over the onion gravy. Scatter with chives.

Tips

• Look for sausages with at least 90% meat and no rusk: they are gluten-free and lower in carbs.
• Don't skip drying the cauliflower in the pan, or the mash will be runny.

Sources

Written in our own words after cross-checking these recipes:

Once Upon a Chef RecipeTin Eats