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Caramelised Onions:

  • Coconut oil 180.0 ml
  • Onion (finely chopped) 586.0 g

Cauliflower Mash:

  • Knorr Aromat Naturally Tasty 7.0 g
  • Cream 50.0 ml
  • 20 g Butter/ Margarine
  • 1 kg Cauliflower (cut into florets and steamed)
  • Cheddar cheese (grated) 95.0 g

Mushroom Gravy:

  1. Caramelised Onions:

    • Heat coconut oil in a large frying pan on a medium heat. Fry the onions for 2 min. Turn down the heat but keep stirring every few minutes. Cook until caramelised.
  2. Cauliflower Mash:

    • Add the Knorr Aromat Naturally Tasty, cream and butter to the cauliflower and purée using an electric blender. Add the cheese and stir until it melts through.
  3. Mushroom Gravy:

    • Heat oil in a pan, add mushrooms and fry until browned.
    • In a pot, add water and Knorr Beef Stock Granules, stir well and bring to the boil. Add Knorr Brown Roux Granules and stir until gravy thickens. Add mushrooms and stir.
    • Serve the cauliflower mash with grilled boerewors, topped with caramelised onions and mushroom gravy.
  4. Chef's Tip:

    • Ensure that the cauliflower is well cooked and soft.
    • Protein option: Substitute boerewors with sausages.