Description
A delicious recipe for Cauliflower Pap served with Boerewors, a traditional South African sausage.
Ingredients
Scale
- 1 medium head of cauliflower, cut into florets
- 1 cup cornmeal (maize meal)
- 4 cups water
- 1 teaspoon salt
- 1 tablespoon butter
- 1 pound boerewors (South African sausage)
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, bring 4 cups of water to a boil. Add 1 teaspoon of salt.
- Gradually whisk in the cornmeal, stirring continuously to prevent lumps. Reduce heat to low and cook for about 10-15 minutes, stirring frequently until thickened. Stir in the butter and set aside.
- While the pap is cooking, steam the cauliflower florets until tender, about 8-10 minutes. You can also boil them in salted water if preferred. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add the boerewors and cook for about 10-12 minutes, turning occasionally until browned and cooked through.
- Once the boerewors is cooked, remove from heat and let it rest for a few minutes before slicing into bite-sized pieces.
- To serve, place a generous scoop of pap on each plate, top with steamed cauliflower, and arrange the sliced boerewors on the side. Garnish with chopped parsley.
Notes
- For a spicier kick, add chopped jalapeños or a dash of hot sauce to the pap while cooking.
- Substitute boerewors with any other sausage of your choice, such as Italian or chicken sausage, for a different flavor profile.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 0g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg