Mixed meats

Cauliflower Puree with Sausage

Portions2 peopleChangeTiming 20 minsView
Ingredients9 IngredientsViewSwitzerland99 % localView
  • 2  bratwursts
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 30  grams butter
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 0.5  cauliflower
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
    Foodsave tip

    Cauliflower stems and other parts left over after cutting off the florets are ideal for soups. Check out our cauliflower soup recipes for ideas.

    Cauliflower soup recipes
  • 6  cherry tomatoes
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
    Storage tip

    The ideal storage temperature for tomatoes is 12 to 16 degrees Celsius. When they are stored in the fridge, the cold temperatures stop the ripening process. This is great to keep ripe tomatoes a bit longer but has some impact on the taste. If you have unripe tomatoes, store them in a warm place with direct sunlight to ripen them.

  • 0.5  teaspoon ground black pepper
    Foreign ingredient
    This ingredient is currently available from foreign production
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  • 50  grams gruyère
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
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    Foodwaste tip

    Mould on a chese does not always mean that the (whole) cheese needs to be thrown away. The Swiss association foodwaste.ch explains in this helpful video which types of mould there are and in which cases mouldy cheese is edible.

    Watch the cheese video (DE)
  • 1.5  teaspoons salt
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  • 30  millilitres single cream
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  • 2  tablespoons sunflower oil
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    This ingredient is currently available from seasonal local production
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Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients

Wash 0.5 cauliflower and cut it into large pieces of about 5 cm
Add water to a large saucepan and bring to a boil over high heat
Add 1 teaspoon salt and the cauliflower pieces into the saucepan and boil for about 15 minutes
Add 2 tablespoons sunflower oil and 2 bratwursts into a medium-sized frying pan, cover with a lid and heat up over medium heat for 10 mins
Wash 6 cherry tomatoes and cut them into halves
Fry the sausages on high heat for about 3 mins until brown on all sides then put them aside covered
Drain the cooked cauliflower in a colander
Add the cauliflower, 30 grams butter, 30 millilitres single cream and 50 grams gruyère to the blender and blend until the mixture is smooth
Add 0.5 teaspoon salt and 0.5 teaspoon ground black pepper to the puree and stir well
Serve the puree with sausage and cherry tomatoes
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Cauliflower Puree with Sausage

Home Office Lunch

Several sliced tomatoes and a fried sausage served on a cauliflower puree in a grey bowl
Timing 20 mins
Portions2 people
Ingredients9 Ingredients

Ingredients

  • 2  bratwursts
  • 30  grams butter
  • 0.5  cauliflower
  • 6  cherry tomatoes
  • 0.5  teaspoon ground black pepper
  • 50  grams gruyère
  • 1.5  teaspoons salt
  • 30  millilitres single cream
  • 2  tablespoons sunflower oil

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Tools

  • 1 medium-sized frying pan
  • 1 large saucepan
  • 1 medium-sized frying pan with lid
  • 1 blender
  • 1 cutting board
  • 1 knife
  • 1 colander

Cauliflower Puree with Sausage

Home Office Lunch

Instructions

Wash 0.5 cauliflower and cut it into large pieces of about 5 cm
Add water to a large saucepan and bring to a boil over high heat
Add 1 teaspoon salt and the cauliflower pieces into the saucepan and boil for about 15 minutes
Add 2 tablespoons sunflower oil and 2 bratwursts into a medium-sized frying pan, cover with a lid and heat up over medium heat for 10 mins
Wash 6 cherry tomatoes and cut them into halves
Fry the sausages on high heat for about 3 mins until brown on all sides then put them aside covered
Drain the cooked cauliflower in a colander
Add the cauliflower, 30 grams butter, 30 millilitres single cream and 50 grams gruyère to the blender and blend until the mixture is smooth
Add 0.5 teaspoon salt and 0.5 teaspoon ground black pepper to the puree and stir well
Serve the puree with sausage and cherry tomatoes