By Teresa Cutter
What's great about it
I regularly make cauliflower mash to serve along side comfort food dinners such as osso bucco, almond crusted chicken schnitzel or oven baked fish. The trick to making the best cauliflower mash is not to over cook your cauliflower, so make sure to chop it fine before adding to your pot which lessens the cooking time to around 5 - 10 minutes. The next important note is not to add too much water or stock - you want to have enough just to be able to steam the cauliflower until tender and the water has mostly evaporated. Blend it whilst still hot and serve straight away. The final result will be a creamy, velvety white mash that tastes absolutely amazing.
1 cauliflower (approx 800g / 28 1/4 oz) finely chopped
1 onion, sliced
1 clove garlic, smashed
1 tablespoon olive oil
a little sea salt and white pepper to season
- Saute onion and garlic in a large pot with the olive oil over a low to medium heat until softened.
- Add the fine chopped cauliflower and 1/4 cup water or vegetable stock.
- Cover the pot completely with a tight fitting lid and turn down to heat to a low simmer.
- Cook for 5 - 10 minutes, stirring half way through and checking to make sure there is still enough liquid to steam the cauliflower. It's important not to overcook it to keep the fresh flavour intact.
- Remove from the heat and place into a good high speed blender like a Vitamix.
- Season with a little sea salt and white pepper.
- Blend until smooth and creamy.
- Serve hot and enjoy with your favourite comfort food dishes.
Notes and Inspiration
Top with caramelised onion.
Make into a soup by just whisking though a little more vegetable stock.
Serve with oven crispy skinned salmon and smashed peas.
Serve along side oven roasted organic chicken scented with thyme and lemon.