cauliflower

I’m all for cutting down on carbs but I have to admit, I find a lot of  the Banting recipes a little bit rich and laborious. I came across these simple Cauliflower mash recipes by Annie Bell and though I would share. I find them much easier (and quicker) to prepare and they taste great as a side or on top of your favourite mince dish or veggie pie.

serves 6

Ingredients:

  • 1 kg cauliflower florets (about 2 cauliflowers)
  • 150g sour cream
  • sea salt, black pepper and freshly grated nutmeg
  • knob of butter to serve

Method:

Bring a large pan of salted water to the boil, add the cauliflower and cook for 15 minutes until tender.
Drain in a colander, leave for a few minutes to steam dry then whizz to a puree in a food processor with the sour cream, some seasoning and nutmeg. Transfer to a serving dish, grate over a little more nutmeg and drop a knob of butter in the centre. DONE!

Tips & Tricks:

  • You can use one head of cauliflower if your just using it for a topping
  • Ground nutmeg works just fine
  • If you dont have sour cream, you can leave it out especially if your using it as a topping.
  • A hand held blender works just fine for this
  • Alternative: Add a table spoon of Basil Pesto (leave out the nutmeg) and reduce the sour cream to 100g (YUM)
  • Alternative:Add a leek to the pot when boiling and whizz together for an awesome flavour
  • Replace the sour cream with Grated Parmesan.

See, so many options, so easy, so quick – enjoy!