Cauliflower and sausage ragout

Name: Cauliflower and sausage ragout
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Head Cauliflower (about 1 kg); 7-10 Tbsp Salt; 200 g Long grain rice; 30 g Butter or margarine; 30 g Flour; 1/4 l low-fat milk; 2-3 TABLESPOONS medium hot mustard; 1 TABLESPOON clear instant vegetable stock; 7-10 Tbsp Pepper; 400 g scalded bratwurst; 2 TABLESPOONS Oil; 1 collar Chives

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Head Cauliflower (about 1 kg)
7-10 Tbsp Salt
200 g Long grain rice
30 g Butter or margarine
30 g Flour
1/4 l low-fat milk
2-3 TABLESPOONS medium hot mustard
1 TABLESPOON clear instant vegetable stock
7-10 Tbsp Pepper
400 g scalded bratwurst
2 TABLESPOONS Oil
1 collar Chives

Directions

1
Clean the cauliflower, cut into florets and wash. Cook the cauliflower in boiling salted water for about 15 minutes. Put rice in boiling salted water and let it swell for about 15 minutes. Heat the fat in a pot. Sweat flour in it.
2
Deglaze with milk and 1/4 litre cauliflower water while stirring. Add mustard and stock, season with salt and pepper and simmer at low heat for about 5 minutes. Cut sausage into thick slices. Heat oil in a pan. Fry slices of bratwurst in it for about 4 minutes. Wash the chives and cut into small rolls. Pour cauliflower on a sieve. Add bratwurst and cauliflower to the sauce. Sprinkle with chives.
3
Wash the chives and cut into small rolls. Pour cauliflower on a sieve. Add bratwurst and cauliflower to the sauce. Sprinkle with chives. Pour rice on a sieve and drain. Serve the rice with the ragout