This dish is totally identical to my ‘Curry Flavoured Smoked Sausage & Potato Salad’. I simply replaced Potatoes with Cauliflower. I always use European style Smoked Sausages such as Bratwurst, Rookwurst or Kransky that is very common in Australia. The sausages can be quite salty, so please add Salt & Pepper cautiously.
Makes
4 Servings
Ingredients
500 to 600g Cauliflower *cut into small florets
250 to 300g Smoked Sausages *e.g. Bratwurst, Rookwurst, Kransky, etc.
Salt & Freshly Ground Pepper
1/3 to 1/2 cup Japanese Mayonnaise
2 to 3 teaspoons Curry Powder
2 Spring Onion *finely chopped
Method
Steam or blanch Cauliflower florets. Do not over cook them as they should retain firm texture, but it’s up to your preference. If you blanch them in salty water, drain very well.Cut the Sausage(s) into chunky pieces. Heat a frying pan or grill pan, cook sausage pieces until lightly browned. Alternatively you can cook in the toaster oven.Place cooked Cauliflower in a large bowl and season with Salt & Pepper cautiously depending on the saltiness of the sausage(s).Add browned Sausage pieces, chopped Spring Onion, Japanese Mayonnaise and Curry Powder, and mix to combine well.
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