[Sticky] Cauliflower Rumblethumps

A delicious side dish or eat as a main meal.

Ingredients:

• 1 medium cauliflower, chopped into florets
• 2 cloves garlic, peeled and halved
• 2.5 tbsp olive oil or diet compliant fat of your choice
• 2 cups white cabbage, thinly sliced
• 2 tsp fresh rosemary – sub chives for low salicylate
• 1 large white onion, peeled and thinly sliced
• A good pinch of sea salt
• Optional: 1 cup of grated cheddar cheese or a generous sprinkling of nutritional yeast

Method: Number of Servings 6 / Prep Time 10 Minutes – Cook Time 35 Minutes

1. Add the cauliflower florets and halved garlic cloves to a pan of boiling water. Reduce to a simmer. Simmer the cauliflower for 10 minutes or until tender and soft enough to mash. Drain off all excess liquid and set aside to steam dry.

2. Preheat the oven to 400 degrees Fahrenheit, 200 degrees Celsius, 180 for fan assisted. Heat 1.5 tablespoons of olive oil/fat in a large skillet over a

low/medium heat. Add the sliced cabbage, rosemary and onion. Pan fry gently for 6-7 minutes or until the onion is translucent and the cabbage is tender.

3. While the cabbage and onion are cooking, add the remaining tablespoon of oil/fat to the saucepan with the cooked cauliflower along with a pinch of salt. Use a potato masher to mash the cauliflower and garlic until smooth.

4. Remove the cabbage and onion mixture from the heat and spoon in the mashed cauliflower. Season with a little more sea salt and stir together until well combined. If using, you can stir in some nutritional yeast to taste.

5. Spoon the mixture into a medium-sized oven dish in an even layer. If using, you can now sprinkle grated cheese over the surface of the vegetables. Transfer to the oven and bake for 18-20 minutes or until piping hot through, bubbling and golden on top. Serve hot.

Nutritional Information Per Serving:

• 9g total carbs
• 4g fibre
• 6g fat
• 94 kcals
• 3g protein