Sausage and mash is one of those classic British meals that, whilst very satisfying and tasty, isn’t the healthiest thing to choose when you are trying to watch your weight. Our variation of this culinary classic is lower in calories, lower on the Glycaemic index and generally better for the health conscious consumer!

 

 

 

 

 

 

 

Preparation time 10 minutes
Cooking time 30 minutes
Serves 2

Ingredients
4 lean “high-meat content” sausages or vegetarian alternative
1 Medium sized cauliflower, cut into quarters, green leaves removed.
100 grams of hard cheese (e.g. half fat cheddar) grated
2 teaspoons of olive oil spread (trans fat free) or butter
1 teaspoon of mustard (French, wholegrain or English)
Freshly ground black pepper.

Place the sausages on an oiled baking tray and place in a pre-heated oven at 200 degrees centigrade (370 degrees Fahrenheit) for 30 minutes. If you are using vegetarian sausages, cook them according to the manufacturer’s instructions.

15 minutes into the cooking time of the sausages, place the cauliflower into a large pot of boiling water and cook for around 10 minutes, or until tender. Drain the cauliflower and make sure it is as dry as possible by dabbing with sheets of kitchen roll. Place the cauliflower and all the remaining ingredients in a food processer and blend into a mash consistency. If you don’t have a food processer just mash the cauliflower as normal and stir in the other ingredients.

Spoon the cauliflower onto warm plates and serve the sausages on top and then enjoy your healthy sausages and mash – gravy is an optional extra!

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