Eleanor Ozich is the talented food writer and stylist behind the beautiful foodie blog My Petite Kitchen. She’s also just released her first book, My Petite Kitchen Cookbook: Simple Wholefood Recipes (Murdoch; $39.99) which is filled with deliciously nourishing dishes such as this amazing recipe for organic meatballs with creamy cauliflower mash.
“To make this simple dinner an absolute winner, be sure to buy really good-quality sausages for the quick and easy meatballs,” advises Eleanor.
Meatballs with Creamy Cauliflower Mash
1 cauliflower, broken into florets
8 organic, gluten-free beef, lamb or pork sausages
4 tablespoons ghee, butter or olive oil
2–3 garlic cloves, crushed
1 1/2 heaped tablespoons dijon mustard
1/2 teaspoon ground nutmeg
1 handful of grated parmesan cheese (optional)
Dash of cream (optional)
1 small handful of roughly chopped flat-leaf parsley
Extra virgin olive oil, for drizzling
- Put the cauliflower in a large saucepan and cover with water. Bring to the boil, then reduce the heat and simmer for 10–12 minutes, until very tender.
- While the cauliflower is cooking, snip the sausages apart, then squeeze the meat out of the skins, into smaller portions. Using your hands, roll them into evenly sized balls; you should get about four meatballs from each sausage.
- Melt 2 tablespoons of the ghee in a large frying pan over medium heat. Add the meatballs and cook, turning every so often, for 4–5 minutes, or until golden brown and cooked through. Keep warm.
- Strain the cauliflower, then return to the saucepan with the remaining ghee, along with the garlic, mustard, nutmeg, and the parmesan and cream, if using. Season generously with sea salt and freshly ground black pepper, then mash well using a potato masher.
- To serve, divide the mash among four plates, then top with the meatballs, a sprinkling of parsley, and a drizzle of olive oil.