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.

We live in a world where facts and fiction get blurred
In times of uncertainty you need journalism you can trust. For 14 free days, you can have access to a world of in-depth analyses, investigative journalism, top opinions and a range of features. Journalism strengthens democracy. Invest in the future today. Thereafter you will be billed R75 per month. You can cancel anytime and if you cancel within 14 days you won't be billed. 
Subscribe to News24