We put a health-conscious spin on one of South Africa’s much-loved combos for a low-carb option. Get the braai ready for this cauli-pap and wors.

SERVES 4 // COOKING TIME 45 min

INGREDIENTS
For the wors
8 mushrooms
1 green pepper, cubed
½ red onion, petals separated
400 g skinny boerewors
For the cauli-pap
1 cauliflower, florets
2 garlic cloves
2 tbsp smooth cottage cheese
1 tsp olive oil
For the tomato salsa
2 tomatoes, chopped
½ red onion, finely chopped
1 garlic clove, minced
1 green chilli, finely chopped
3 tbsp chopped coriander
1 tbsp lemon juice
1 tbsp olive oil
Pinch cumin

METHOD
For the wors
1. Thread 4 skewers with a mushroom, a piece of green pepper and an onion petal. Divide the boerewors into four. Coil it and thread it onto the skewers. Finish each one with another onion petal, piece of green pepper and a mushroom.
2. Braai over medium coals for about 8 minutes, turning occasionally, until cooked.
For the cauli-pap
1. Steam the cauliflower and garlic for about 6 minutes, until the cauliflower is soft. Cool slightly.
2. Transfer to a bowl and add the cottage cheese and olive oil. Mash until the mixture resembles krummel pap. Season to taste.
For the tomato salsa
1. Mix all the ingredients in a bowl and season to taste.
2. Serve with the cauliflower pap and wors, with lemon wedges.

Recipe & styling: Kate Turner
Photography: K-Leigh Siebritz // HMimages.co.za

Cauliflower makes a great alternative for many carby foods, including bread. Check out this cauliflower bread recipe with avo slices.

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