By Esther Boateng
For a unique twist on this all-time British favorite, bangers and mash, why not try using cauliflower instead of potatoes? To add extra nutrition, throw in an egg yolk for a lusciously creamy consistency, plenty of herbs, plus a touch of ghee for a truly creamy finish.
Cauliflower is slightly quicker to prepare than regular potatoes, there’s no need to meticulously peel it, and it tastes surprisingly like regular mash. A selection of herbs and powders like parsnip and threefold savory powder take this mash to another level.
Bangers and Mash
- 1-2 sausages, per person
- 1 medium cauliflower, steamed or boiled
- 1 tsp. Dr. Cowan’s Garden Parsnip Powder
1 tsp. Dr. Cowan’s Garden Threefold Savory Powder
- 1 tsp. Dr. Cowan’s Garden Peppersalt
1 tsp. Dr. Cowan’ Garden Wild Ramp Powder
- 1 egg yolk, from a fresh farm egg (use a trusted local source)
- salt to taste (optional)
- 1 garlic clove, crushed (optional)
Burdock Root Gravy (see recipe link in instructions below)
Preheat oven to 350 degrees F.
Place your sausages on a baking tray and put them in the oven to cook for approximately 20 minutes or until golden brown, or follow package instructions.
While the sausages cook, rinse the cauliflower and cut into small florets.
Boil or steam florets for approximately 10-15 minutes or until tender.
Drain the water from the cauliflower and transfer it to a food processor.
Add Parsnip, Threefold Savory, Pepper Salt and Wild Ramp powders, 1 egg yolk, and garlic, and blend until you get a smooth consistency.
Remove the mash from the food processor.
Adjust seasoning, add extra salt if necessary, and serve with cooked sausages and burdock gravy. See link HERE for the Burdock gravy recipe.