Beef Bangers with Cauliflower Tabbouleh Salad

fresh herbs, to garnish (optional)82cac095a4d1430ba4658f9239d6363e


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

olive oil

375ml (1½ cups) sour cream to serve


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.

About the author: Brian Kitching
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