This dish is totally identical to my ‘Curry Flavoured Smoked Sausage & Potato Salad’. I simply replaced Potatoes with Cauliflower. I always use European style Smoked Sausages such as Kransky that is very common in Australia. The sausages can be quite salty, so please add Salt & Pepper cautiously.


4 Servings


500 to 600g Cauliflower *cut into small florets
250 to 300g Smoked Sausages *e.g. Kransky, Rookwurst, etc.
Salt & Freshly Ground Pepper
1/3 to 1/2 cup Japanese Mayonnaise
2 to 3 teaspoons Curry Powder
2 Spring Onion *finely chopped

  1. Steam or blanch Cauliflower florets. Do not over cook them as they should retain firm texture, but it’s up to your preference. If you blanch them in salty water, drain very well.
  2. Cut the Sausage(s) into chunky pieces. Heat a frying pan or grill pan, cook sausage pieces until nicely browned.
  3. Place cooked Cauliflower in a large bowl and season with Salt & Pepper cautiously depending on the saltiness of the sausage(s).
  4. Add the Sausage pieces, chopped Spring Onion, Japanese Mayonnaise and Curry Powder, and mix to combine well.