Eleanor Ozich was initially inspired to create her own simple wholefood recipes as a means of trying to cure her young daughter’s eczema.

Now, the cook, food writer, stylist and successful blogger has published her first cookbook, My Petite Kitchen Cookbook, with 100 gluten-free wholefood recipes  to “nurture your body and soul”.

For these quick and easy meatballs with creamy cauliflower mash, she recommends using really good-quality sausages.

Meatballs with creamy cauliflower mash

Serves 4

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Ingredients

1 cauliflower, broken into florets
8 organic, gluten-free beef, lamb or pork sausages
4 tablespoons ghee, butter or olive oil
2–3 garlic cloves, crushed
1 ¼ –1 ½ heaped tablespoons dijon mustard
½ teaspoon ground nutmeg
1 handful of grated parmesan cheese (optional)
A dash of thin (pouring) cream (optional)
1 small handful of roughly chopped flat-leaf (Italian) parsley
Extra virgin olive oil, for drizzling

Method

Put the cauliflower in a large saucepan and cover with water. Bring to the boil, then reduce the heat and simmer for 10–12 minutes, until very tender.

While the cauliflower is cooking, snip the sausages apart, then squeeze the meat out of the skins, into smaller portions. Using your hands, roll them into evenly sized balls; you should get about four meatballs from each sausage.

Melt 2 tablespoons of the ghee in a large frying pan over medium heat. Add the meatballs and cook, turning every so often, for 4–5 minutes, or until golden brown and cooked through. Keep warm.

Strain the cauliflower, then return to the saucepan with the remaining ghee, along with the garlic, mustard, nutmeg, and the parmesan and cream, if using. Season generously with sea salt and freshly ground black pepper, then mash well using a potato masher.

To serve, divide the mash among four plates, then top with the meatballs, a sprinkling of parsley, and a drizzle of olive oil.