Cauliflower with groninger sausage

Peel the potatoes, cut into small pieces and cook for 15 minutes until tender. Meanwhile sprinkle the bacon with the herbs. Fry them in a pan with non-stick coating without oil or butter over medium heat for 15 minutes until golden brown. Times regularly.

Heat 20 g butter and 3 tbsp water in a frying pan. Add half of the slices of cauliflower and bake for 5 minutes with the lid on the pan. Take out of the pan. Then heat 20 g butter and 2 tbsp water in the same pan and fry the rest of the cauliflower with the onions with the lid on the pan. Add the first slices of cauliflower and let the moisture evaporate on high heat without a lid. Bake for another 5 minutes. Add the sausage at the last minute.

Drain the potatoes, add the rest of the butter and puree with the puree mash. Serve the cauliflower with the spits puree.