60g FAGE Total 0%
1 cauliflower head
1 tbsp olive oil
1-2 tsp creamed horseradish
- Cut the cauliflower florets off the stem. Steam for 10 minutes or until the cauliflower is soft.
- Drain the cauliflower and return to the pan. Add the horseradish and olive oil and either using a potato masher or a blender to transform the cauliflower from chunky to creamy.
- Add the yoghurt and season. Stir gently until combined and serve immediately. Serve with sausages and onion gravy.