Roasted cauliflower with sweet-mashed potatoes

Preheat the oven to 200 ° C.

Bring a generous pot of water to the boil. Meanwhile, halve the cauliflower florets and cut the larger florets into quarters.

Scoop with the oil, zhug and possibly salt and spread over a baking sheet covered with parchment paper.

Roast the cauliflower for about 15 minutes in the middle of the oven. Chop the hazelnuts roughly and add the last 5 minutes to the cauliflower and scoop.

Meanwhile, peel the sweet potatoes and cut into equal pieces. Add them, if the water boils, with possibly some salt. Cook in 10 min. Until done.

In the meantime, heat the oil in a frying pan and fry the sausages on low heat for 15 minutes around golden brown and done.

Drain the potatoes, but collect 1 cup of cooking liquid. Puree the puree pestle into a coarse puree.

Add approx. 100 ml of cooking liquid until it is smooth. Season with pepper.

Cut the celery finely and scoop through the puree. Spread the puree, sausages and roasted cauliflower with hazelnuts over the plates.