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cauliflower
sausage
By Esther Boateng
Rustle up this sausage and cauliflower bake when you fancy a quick bite. For maximum flavor, try using smoked sausage and a strong flavor of cheese in this recipe. Feel free to substitute the sausage for bacon, or another type of protein. If you don’t want to steam the cauliflower, just give it some extra time in the oven to ensure it cooks throughout.
Serves 2
star
Ingredients 4
sausages, sliced or diced
1
small cauliflower head, washed and diced
4
garlic cloves, crushed
2
Tbsp. Dr. Cowan’s Garden A2/A2 Ghee
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1
cup full fat milk
1
tablespoon Dr. Cowan’s Garden Gluten Free Flour
1
cup grated cheese
1/4
tsp. Dr. Cowan’s Garden Organic Turmeric Powder
1/4 tsp. Dr. Cowan’s Garden Pepper
Salt
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1
Tbsp. Dr. Cowan’s Garden Pluck All Purpose Organ-Based Seasoning
1/4
cup extra grated cheese for topping
Directions Preheat
oven to 395 degrees F.
Slice or dice sausages into small bitesize chunks.
Wash and cut the cauliflower into small bitesize chunks.
Lightly steam the cauliflower for up to 5 minutes.
Peel and crush the garlic.
Add butter to a moderately heated pan.
Add garlic, sausage and cauliflower to a pan and sauté for 3-4 minutes.
Transfer cauliflower mixture to a small oven baked dish.
Pour milk and flour into a food processor and blitz for a few seconds.
Add grated cheese, turmeric, pepper salt, and all-purpose seasoning to the mixture and stir.
Pour the mixture over the cauliflower.
Sprinkle a handful of grated cheese on top and place in the oven for approximately 20 minutes.
The bake is ready when the cauliflower is soft, and the cheese is golden brown.
Remove from the oven and serve immediately.
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