Chicken sausage and mashed cauliflower are a perfect pair in this dish

chickensausage (5).jpg

Raise your hand if you like eating meat but don’t love preparing it in your own kitchen.

It’s the raw meat factor, for sure, but it’s also that it can be easy to undercook or overcook, and hard to think of innovative ways to serve our favorite kinds. I have cooked chicken breast every way imaginable, and have lately been searching for another protein to work into the rotation.

I set out to create a less sinful version of Bangers and Mash, a traditional British dish of sausages and mashed potatoes, using chicken sausages, which were calling to me from the refrigerated aisle during a recent Sunday grocery run.

Read more here.

 

Sausage and Cauliflower Mash

1 head cauliflower

4 cloves garlic

1 shallot

Olive oil

Salt and pepper

1 (12-ounce) package chicken sausage

2 tablespoons butter

1 cup 2 percent or whole milk

¼ cup shredded Parmesan cheese, plus more for serving

¼ cup shredded cheddar cheese

Handful fresh parsley, finely chopped

Add a couple of inches of water to a large pot and bring to a boil. Trim green ends of cauliflower, then add the whole head to pot with water. Cover pot with lid and cook for 10 to 15 minutes until cauliflower is softened. Turn off burner, drain water from pot, then return pot to stovetop over still-warm burner.

Meanwhile, mince garlic and set aside half for later. Mince shallot. Add other half garlic and shallot to a skillet with a generous pour of olive oil. Season with salt and pepper and stir. Let cook for about 5 minutes, until fragrant and softened.

Cut chicken sausage into ½-inch rounds, then add to skillet. Cook for about 7 minutes, until browned on all sides. Remove from heat and set aside.

To the cauliflower pot, add butter, milk, remaining garlic and salt and pepper to taste. Mash really well with a potato masher or immersion blender, until mixture resembles mashed potatoes. Add cheeses and stir well. Taste and adjust seasonings as needed. If soupy, let cook over medium-high heat for a couple of minutes. If dry, add more milk.

Divide cauliflower among serving plates, then top with sausage and a flurry of fresh parsley. Before serving, sprinkle freshly grated Parmesan cheese on top.

Serves 2 to 3.

Source: Michelle Stark, Tampa Bay Times