Cauliflower and Smoked Polish Sausage Bake and Tomato Salad

Name: Cauliflower and Smoked Polish Sausage Bake and Tomato Salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 2 tsp Lemon Juice; 160g Butter Lettuce; 400g Krakus Podwawelska Sausage, sliced into 1cm rounds; 2 Garlic Cloves, peeled and finely chopped; 20g Unsalted Butter; 150g Baby Spinach Leaves; 160g Baby Plum Tomatoes, halved; 5g Parsley Leaves, finely chopped; 2 tbsp Olive Oil; 800g Cauliflower Florets; 80g Full Fat Cream Cheese; Malson Salt, to taste; 80g Gruyere Cheese, finely grated

by Monya Kilian Palmer

Pork

Gluten Free

4.2

15m prep time

55m total time

Easy level

13 ingredients

Cauliflower and Smoked Polish Sausage Bake and Tomato Salad recipe by Monya Kilian Palmer

This creation was inspired by a popular sausage bake that features in my 2nd book, Lazy Keto Kitchen! In this version, however, I pimped the cauli mix a little more and leaned on the intoxicating flavour of smoked Polish sausage in place of regular sausages. Smoked Polish sausage is a highly processed meat (look away, keto police), but is still very low in carbs. You will find it in stores in the same aisle as all the deli meats. It is a thick sausage, around 3cm in diameter, often called Krakus Podwawelska or Morliny Masurian. My husband loves this with a little hot sauce, and I know the kids will love it too!

Method

Based on 4 servings, adjust as needed.

Step 1

Preheat the oven to 200°C (fan oven).

Step 2

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.

Step 3

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.

Step 4

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).

Step 5

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.

Step 6

Meanwhile, make the salad 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. Season with salt.

Step 7

Serve the bake with the salad, scattering the remaining parsley over the bake. Season the bake with salt and pepper, if needed.

Ingredients
Based on 4 servings

2 tsp Lemon Juice 1 x Sainsbury's Lemons
160g Butter Lettuce 1 x Sainsbury's Lettuce, Round
400g Krakus Podwawelska Sausage, sliced into 1cm rounds 1 x Krakus Podwawelska Sausage 520g
2 Garlic Cloves, peeled and finely chopped 1 x Sainsbury's Garlic
20g Unsalted Butter 1 x Sainsbury's British Butter, Unsalted 250g
150g Baby Spinach Leaves 1 x Sainsbury's Baby Leaf Spinach 200g
160g Baby Plum Tomatoes, halved 1 x Sainsbury's Baby Plum Tomatoes 325g
5g Parsley Leaves, finely chopped 1 x Sainsbury's Fresh Packed Flat Leaf Parsley 30g
2 tbsp Olive Oil 1 x Sainsbury's Olive Oil 500ml
800g Cauliflower Florets 1 x Sainsbury's Cauliflower, Extra Large
80g Full Fat Cream Cheese 1 x Sainsbury's White Soft Cheese 300g
Malson Salt, to taste 1 x Maldon Sea Salt Flakes 250g
80g Gruyere Cheese, finely grated 1 x Sainsbury's Swiss Mature Reserve Gruyere Cheese, Taste the Difference 200g