Bangers and cauliflower mash
|1||sausages — pork bangers|
|2||head of cauliflower, cut into florets|
|1||grated mature white cheddar cheese|
|4||onion — thinly sliced|
|100 ml||coconut oil|
|salt and freshly ground black pepper — to taste|
Start by making the caramelised onions as they need a long and slow cooking time.
Heat the coconut oil in a large frying pan on medium high heat. Sauté the onions for 2 minutes and add a pinch of salt to prevent them from burning. Turn down the heat but keep stirring every few minutes.
Let the onions cook like this for about 45 minutes until they are well cooked, translucent and sweet.
For the cauliflower mash, you can either steam or boil the cauliflower until tender and soft.
Once cooked, add the cream and butter and purée the cauliflower using a stick blender. Add the cheese and stir until it melts through. Season to taste.
Cook the bangers by frying in a pan until nicely browned on the outside and cooked through on the inside.
Ensure the mash and onions are warm before assembling onto a plate with the bangers.
Reprinted with permission of Banting Diaries.