A healthier version of the traditional British dish of sausages and mashed potatoes. During World War I soldiers cooked sausages over an open fire and they popped as they cooked. Hence, the name “bangers.” Here, mashed cauliflower adds nutrients and provides the texture of potatoes without raising your blood sugar. Serve with Kale Salad (page 26).
Targeted Side Effects: Fatigue, wound healing, hot flashes/night sweats
A good source of vitamin C and iron
Calories: 280; Total Fat: 17 g; Saturated Fat: 4.5 g; Total Carbohydrates: 16 g; Fiber: 6 g; Protein: 18 g
Blender, immersion blender, or food processor
3 cups water
1 to 2 heads of cauliflower, trimmed and cut into florets (stems can be reserved for soups or discarded)
½ teaspoon sea salt
3 cloves garlic, chopped
4 non-nitrate, non-nitrite, hormone-free sausages
½ tablespoon olive oil
2 tablespoons nondairy, non-soy margarine (we prefer Earth Balance)
1. Boil water in a large pot. Add the cauliflower, sea salt, and garlic and cover. After returning to a boil, turn down heat to medium. Cook until florets are soft, 8 to 10 minutes. Drain cauliflower in a colander and set aside. Reserve 2 to 3 tablespoons of the cooking water.
2. Meanwhile, heat olive oil in a skillet over medium heat. Add sausages and cook, covered, turning every three minutes to brown them on all sides.
3. As the sausages are browning, place cauliflower into a blender or food processor (if using an immersion blender, transfer to a bowl). Add margarine, salt, and 1 tablespoon cooking water. Blend until smooth or your preferred consistency is reached. Add more cooking water if necessary.
Health Tip 101: Cauliflower is a good source of several B vitamins and omega-3 fatty acids. These nutrients help decrease anxiety and increase calmness and good moods.