Cauliflower mash
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
A simple low-carb alternative to potatoes. Use the freshest cauliflower as they have the mildest flavour (as cauliflowers get old you get a stronger brassica flavour which can get a bit funky). Frozen cauliflower also works well.
For this recipe you will need a food processor.
Ingredients
- 25g/1oz butter
- ½ onion, thinly sliced
- 1 cauliflower, cut into florets
- 100g/3½oz mature cheddar, grated
- 75ml/2½fl oz double cream
- salt and freshly ground white pepper
- pinch nutmeg (optional)
Method
Melt the butter in a saucepan. Add the onion and gently fry for 1–2 minutes until softened.
Add the cauliflower and enough water to just cover the ingredients. Stir to combine, bring to the boil then reduce the heat and simmer for 8–10 minutes or until the cauliflower is tender.
Drain through a colander and place the cauliflower mixture in a food processor. Add the cheese and cream and blend until you have a thick purée. (You can mash by hand, but you get a much smoother texture using a food processor.)
Season with salt, freshly ground white pepper and pinch of nutmeg. Serve warm.
