Cauliflower blood sausage tomato stew

Cauliflower blood sausage tomato stew



Got a small harvest of cauliflower and kale, as they are both quite fibrous due to not watering a lot, takes longer to cook them, so best used in a stew.

 
kale and cauliflower

1. Cut tomatoes into pieces, cauliflower into florets, blood sausages into slices. 


2. Place some tomatoes in the bottom of a baking dish, sprinkle some salt, then the cut up cauliflower and kale, season with salt and coriander powder, next is blood sausages on top, and finally remaining tomatoes. 


3. Sprinkle salt and thyme on tomatoes, drizzle some sour cream on top, bake at 180˚C until vegetable soft, around 40 minutes. 

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