Ingredients
Beef sausages
1 head cauliflower, cut into 3cm florets
75g grated vintage cheddar
100ml thickened cream
I bunch kale, sliced finely
2 tbsp plain flour
60g butter
500ml milk
1tsp freshly grated nutmeg
Salt and pepper
2 tbsp breadcrumbs
2 tbsp slivered almonds, toasted
1 tbsp olive oil
2 tbsp apple cider vinegar
1 tbsp sesame seeds or linseeds
1 avocado, diced
Salt and pepper
Method
ROASTED BEEF SAUSAGES
Place sausages on a roasting tray lined with baking paper. Drizzle with a little olive oil and turn to coat well. Roast in a 180 degree oven for approximately 25-30 minutes (turning over half way through) until sausages and firm and browned.
CAULIFLOWER CHEESE BAKE
Cook the cauliflower in a pot of salted boiling water until tender (about 5 minutes). Drain well. Melt the butter in a saucepan over medium to low heat. Add the flour and whisk to create a roux (butter & flour paste). Cook for a minute or two to remove the raw flour flavour. Add ½ the milk, and whisk to combine. Add the remaining milk, whisking all the time to ensure mixture is smooth and without lumps. Finally add the cream and cook to thicken - until the sauce coats the back of a spoon. Stir in half the cheese and the freshly grated nutmeg and season well.
Place cauliflower in a large baking dish and pour over white sauce. Top with remaining grated cheese and breadcrumbs. Place under a medium grill for 5 minutes until cheese and breadcrumb mix is golden.
KALE SALAD
Whisk together the olive oil and cider vinegar and season well. Pour dressing over the kale and using your hands, gently coat each piece. Arrange kale in a large shallow bowl or on a serving platter. Leave to stand for 20 minutes. Scatter over toasted almonds, diced avocado, seeds and serve.
