Directions

1. Preheat the oven to 200°C.

2. Steam the cauliflower florets (we pop them in the microwave, in a covered bowl with a dash of water, for around 4 minutes). It doesn't need to be cooked, just softened to help it break down into a mash.

3. Meanwhile, chop the sausages into bite-sized chunks and roughly chop the courgette and leek. We like to leave these quite chunky.

4. Heat the oil in a pan over a gentle heat. Add the leeks, courgette and parsley to the pan. Allow to soften for a few minutes.

5. Add the sausages, combine, and cover the pan with a lid and allow the sausages to cook for around 5 minutes.

6. Add the stock, garlic powder and a dash of salt (we don't use much as our homemade stock contains salt too). Cover the pan with a lid to cook through.

7. Add the steamed cauliflower florets to a food processor with the butter. Blitz until it forms your preferred mash consistency

8. Take the lid off the pan, add the crème fraîche and stir through to create a creamy sauce.

9. Transfer the contents of the pan to an oven dish, then top with the cauliflower mash. You could add some grated cheese if you wish :)

10. Bake for around 15 minutes to turn the mash golden.