RACHEL LETT
This is one of those recipes that will make you question why high carb has taken the glory for so long. Creamy, smooth and full of flavour, cauliflower mash would easily knocked potato off its pedestal — I’m afraid, you’re second rate these days, old chum.
Cauliflower Mash
SERVES 4
1 whole cauliflower
1 tablespoon butter
1 tablespoon cream cheese/cottage cheese
salt & pepper
Ingredients
Preheat the oven to 180°C (356°C).
Roughly chop the cauliflower florets and stalk into chunks. Add to a baking tray, cover with tin foil and roast/steam for 20–30 minutes until softened.
Many recipes suggest steaming the cauliflower over the hob, which you can do, but this method reduces the water content, making a rich and creamy mash.
Blitz the cauliflower with the butter, cheese and season with salt and pepper.
Serve with your favourite stew or use it to finish a pie.
Batch cooking
Cauliflower mach can be made and stored covered in the fridge or frozen. To reheat, simply place in a saucepan over a low heat and stir frequently to stop it sticking and ensuring heat all the way through.