Beef Bangers with Cauliflower Tabbouleh Salad
1 (360g) raw head of cauliflower
½ (90g) onion, chopped
125ml (½ cup / 15g) flat leaf parsley
125ml (½ cup / 15g) mint
125ml (½ cup / 15g) dill
125ml (½ cup / 15g) chives
310ml (1¼ cup / 150g) cucumber, finely diced
1 (130g) tomato, finely diced
juice of 1 small lemon
splash of olive oil
salt and pepper
8 beef bangers
375ml (1½ cups) sour cream to serve
fresh herbs, to garnish (optional)
For the tabbouleh salad, wash and dry the cauliflower. Cut it into chunks and add it to a food processor. Process until fine but not pureed. Add it to a mixing bowl.
Place the onion, parsley, mint, dill and chives in the food processor and blend until fine. Add it to the cauliflower and stir in the cucumber, tomato, lemon juice and olive oil. Season it to taste.
For the sausages, heat a pan over medium heat. Add a bit of olive oil and fry the sausages for 12-15 minutes until cooked through.
Serve the sausages with the salad. Add a few dollops of sour cream and garnish with fresh herbs, if you prefer.
TIP: The salad on its own will feed 4 people for a main meal but can easily feed 6-8 as a side dish.