Written by Sophie
We love potatoes, but sometimes you don’t want something as heavy even when you do want a more comforting dish, especially in the evening. This is the perfect low-carb/paleo version to sausage and mash…it is still filling and satisfying, especially with the delicious gravy that you won’t feel like you’re missing out on not having mash at all!
It’s also incredibly quick to make, all ingredients are easy to get hold of AND it goes very well with a nice glass of red wine…
Ingredients (serves 2)
- Good Quality gluten free sausages (I used Toulouse and only needed 1 big one per person)
- 1 head of cauliflower chopped into pieces
- 1 tsp olive oil
- 1 tbsp dijon mustard (check no added sugar)
- 2 tbsp almond milk (this is optional and you can substitute the milk for other preferred types)
- 1 red onion (chopped into strips)
- 100ml red wine
- 300ml chicken stock
- 3-4 tbsp gravy granules (ideally Marigold Vegan are the best and most natural) depending on how thick you like your gravy
- Mixture of greens to serve with (I used broccoli and green beans)
Boil the kettle (for the cauliflower) and then start by heating a non-stick pan to a medium heat to start to cook the sausages.
Leave those on the hob, keeping an eye on them and turning them every now and then whilst you are cooking everything else.
Once the kettle is ready start to boil the cauliflower on a medium-high heat. This will be ready when you can put a fork through it very easily and it slides off.
Heat the olive oil and add the onions, ensuring that they are stirred regularly to stop them burning. Once they are brown add the red wine and let it bubble for a couple of minutes to reduce slightly before adding the stock and gravy granules. Keep stirring quite regularly and if you find the mixture is too thick then add some hot water around 50ml at a time…or if it’s too watery then add some more gravy granules.
Leave the gravy to simmer and the sausages to brown and cook whilst you prepare the cauliflower mash…. And if you’re doing greens make sure they’re simmering away whilst this is going on.
Drain all the water and put the cauliflower in either a blender or a container that you can use a hand-held blender. Add the mustard and almond milk and blend away until it’s smooth.
Divide the mash between two plates, drain and add the veg along with the sausages and then pour over the sticky onion gravy and you’re ready to enjoy!!