A great alternative to mashed potato that goes just as well with chicken or steak. Try this cauliflower and garlic purée with lamb sausages and balsamic roasted onions today!
Cauliflower and garlic purée with lamb sausages and balsamic roasted onions
- 8 baby onions, halved lengthways
- 30ml (2 tbsp) balsamic vinegar
- 15ml (1 tbsp) warm water
- 15ml (1 tbsp) olive oil
- 2,5ml (½ tsp) sugar
- 250g cauliflower, blanched
- 20g (2 tbsp) butter
- 5ml (1 tsp) crushed garlic
- 60ml (¼ cup) fresh cream
- salt and white pepper, to taste
- 4 lamb sausages
- fresh rocket salad, to serve
For the onions, preheat the oven to 200°C. Toss all of the ingredients together and place the onions cut-side down in a small baking dish. Pour over the remaining liquid and grill until soft, tender and slightly sticky, about 15 – 20 minutes.
For the purée, roughly chop the blanched cauliflower into small pieces. Heat the butter over medium heat and add the garlic and cauliflower. Pour in the cream and cover with a lid. Allow it to gently simmer until soft, about 10 – 15 minutes. Purée with a hand blender and season.
Cook the sausages according to the packet instructions. Serve the sausages with the purée, onions and fresh rocket salad on the side.