Name: Bangers & Cauliflower Mash with Onion Gravy
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 medium heads cauliflower; 354 ml chicken or vegetable broth; 6 cloves garlic; 1 ½ small bunches Italian (flat-leaf) parsley; 12 pork sausages; 3 medium yellow onions; black pepper; butter, unsalted; cornstarch; salt

Bangers & Cauliflower Mash with Onion GravyBangers & Cauliflower Mash with Onion Gravy — a 35-minute dinner recipe with 10 ingredients, serving 6.Ingredients

3 medium heads cauliflower

354 ml chicken or vegetable broth

6 cloves garlic

1 ½ small bunches Italian (flat-leaf) parsley

12 pork sausages

3 medium yellow onions

black pepper

butter, unsalted

cornstarch

salt

Instructions

Fill a large pot about three-quarters full with water, cover, and bring to a boil.

Wash cauliflower and cut off the leaves. Separate into small florets and cut the thick stems into smaller pieces. Transfer to a bowl.

Heat a skillet over medium-high heat.

Add sausages to skillet and cook until browned on all sides, 2-3 minutes. Reduce heat to medium, add water, and continue cooking until cooked (or heated) through, 6-8 minutes. Alternatively, cook according to package directions. Transfer to a plate.

Add cauliflower to boiling water and cook until very tender, 6-7 minutes.

Thinly slice onions into half rings.

Once sausages have been transferred, add butter and onions to skillet. Cook, stirring frequently, until onions are softened and caramelized, about 10 minutes.

Peel and mince garlic.

Drain cauliflower in a colander, then return to saucepan. Add water, garlic, butter, salt, and pepper. Blend using a hand/immersion blender or a potato masher. Cover and set aside.

Sprinkle onions with cornstarch and mix until cornstarch is evenly incorporated with the onions.

Pour in broth and cook until mixture is thickened, 4-5 minutes. Season with salt and pepper.

Wash and dry parsley. Shave leaves off the stems; discard the stems and chop the leaves.

Return sausages to skillet on top of the onion gravy and turn until heated through.

To serve, place cauliflower purée in a shallow bowl. Add sausages and top with onion gravy. Garnish with parsley and enjoy!

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