Banting meatballs with cauliflower mash


Serves 4

Preparation: 10 min

Chilling: 20 min

Cooking: 30 min

400 g pork sausages

6 bacon rashers

salt and pepper

1 head cauliflower

100 ml olive oil

30 ml (2 t) Dijon mustard

30 ml (2 T) red wine vinegar

handful of fresh coriander

Preheat the oven to 200 °C.

Remove the sausage meat from the casings and roll into bite size balls. Arrange on a plate and chill in the refrigerator for 20 minutes to firm up.

Arrange the bacon on a baking sheet and roast in the oven for 8 minutes until crisp. Cool slightly on paper towels, then chop roughly.

Bring a pot of salted water to the boil. Add the cauliflower and cook until soft. Drain, reserving 30 ml (2 T) of the cooking liquid. Blitz the cauliflower to a purée in a blender, add 15 ml (1 T) of the oil with the reserved liquid and blend again. Season with salt and pepper.

Heat 15 ml (1 T) of the oil in a frying pan over medium heat and cook the meatballs, turning, for 8 minutes or until golden and cooked through. Set aside and keep warm.

Whisk the mustard, vinegar and remaining oil in a bowl and season with salt and pepper. Add the coriander and bacon, and toss gently to combine. To serve, spoon the mash on a plate and top with the meatballs and sauce.

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