Cauli and Smoked Sausage Bake with Gruyere
You will love the intoxicating flavour of the thick slices of smoked Polish sausages stirred through a pimped cauli mash bake. Spinach and the lovely Gruyere cheese adds extra flavour punch!
Servings 4
Calories 558kcal
Ingredients
- 800 g cauliflower florets trimmed into smaller florets
- 2 cloves garlic peeled and finely chopped
- 20 g unsalted butter
- 80 g cream cheese
- 150 g baby spinach leaves
- 400 g Smoked Polish sausage sliced into 1cm rounds
- 80 g Gruyere cheese finely grated
- salt and freshly ground black pepper
For the tomato parley salad
- 160 g butter lettuce
- 160 g baby plum tomatoes halved
- handful fresh parsley leaves finely chopped
- 2 TB olive oil
- 2 tsp lemon juice
Instructions
- Preheat the oven to 200°C (fan oven). This is 220°C for conventional ovens (or 425°F / gas mark 7).
- Chop the cauliflower florets into smaller, even sized pieces while you bring a large saucepan of salted water to the boil. Add the cauliflower and boil for 20 minutes before draining well in a colander.
- Add the butter and garlic to the now empty pan. Over low heat (or no heat, there will be plenty of residual heat in the pan), gently cook the garlic for around 1 minute. It is important that the garlic doesn’t burn.
- Add the drained cauliflower to the pan, along with the cream cheese and use a potato masher to mash it well. Increase the heat to medium high heat and add in all the spinach. Cook the mixture for 4-5 minutes to completely wilt the spinach and cook out any excess liquid from the mixture (this will prevent a watery bake).
- Stir through the sliced smoked Polish sausage pieces and half the grated Gruyere, then season well with salt and pepper. Tip the entire mixture into a suitably sized ovenproof dish. Cover with the remaining Gruyere and bake for 16-18 minutes until the cheese is bubbling.
- Meanwhile, make thesalad by simply combining the lettuce, tomatoes and most of the parsley leaves.Whisk together the olive oil and lemon juice and pour over the salad. Seasonwith salt.
- Serve the bake withthe salad, scattering the remaining parsley over the bake. Season the bake withsalt and pepper, if needed.
Notes
USEFUL TIPS:
- Please do not attempt this recipe using raw sausages. I specifically call for delicious smoked Polish sausages which are safe to eat as is. If you decide to do this recipe using fresh (raw meat) sausages, please precook them beforehand so they are safe to eat in the bake. Just so you know, raw sausages will not have the lovely 'smoky' flavour needed here..
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
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Nutrition
Calories: 558kcal | Carbohydrates: 11g | Protein: 31g | Fat: 43g