- 1 cauliflower, cut into florets, also finely dice the stems
- 25g butter
- 4 tbsp milk or single cream
- Salt, Pepper, herbs and maybe Nutmeg
- Steam the cauliflower for 5 minutes (until the cauliflower is tender but not soft)
- Warm the milk with the spices and butter until the butter is melted
- When the cauliflower is ready, transfer it to the food processor
- Blend a little then add the milk for flavour, continue blending until the desired consistency is achieved – smooth or coarse mash.
- Place the mash into 4-6 Ramekin dishes
- Use a spatula to make a pretty pattern on top
- If you feel really generous – push a little butter into the centre of the ramekin dish
or melt a little butter and pour it over the mash, don’t drown the mash, just cover it
- And if you are really “going overboard” cut some thin cheese fingers a la ‘julienne’ and top the mash.
Not too much/many as it will overpower the taste of the mash.
- Place in a hot oven until the cheese has melted and is brown
This recipe can be used for both Cauliflower and Broccoli.
Replace references to cauliflower with broccoli.
Steam the Broccoli for 3-4 minutes only.
The mash can be frozen and reheated when required.