Cauliflower mash
Silky, buttery and honestly good.
Ingredients
- 1 medium cauliflower, cut into small florets
- 40 g butter
- 1 garlic clove, grated
- 30 g finely grated parmesan
- 2-3 tbsp double cream (optional)
- Salt, pepper, a pinch of nutmeg
Method
- Steam or simmer the florets for 10-12 minutes until completely soft. They should break when you press them.
- Drain very well, then leave them in the colander for 2 minutes so the steam escapes. Water is the enemy of good mash.
- Blend or mash with the butter, garlic and cream until smooth. A stick blender gives the silkiest result.
- Stir in the parmesan, season, and add a little grated nutmeg.
- Taste and add salt in small steps. Serve hot.
Tips from the kitchen
- If it is watery, return it to the pan and stir over a low heat for a couple of minutes.
- Grate the garlic and parmesan on a fine grater so they melt in.
- Roast the cauliflower instead of boiling for a nuttier flavour.
- Leftovers reheat well with a splash of cream.
Tools that help
Microplane lemon zester
Grates parmesan and garlic so finely that they melt into the mash.
View on Amazon UKGear I use in this kitchen
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This is cooking advice, not medical advice. If you have a health condition or take medication, talk to your doctor or a dietitian before changing how you eat.