Cauliflower mash is insanely good and easy! So rich and buttery and bags full of flavour, this mash is a great alternative to mashed potato and a great way to cut the carbs down especially after the Christmas season.
I am the first to admit that my New Year plans of getting back to healthy eating took a bit of a nose dive. I booked the first week of the new year off work as I was working through Christmas and now that schools are back in session (they went back today for us), I can start to think again about how and what I want to actually eat and not just putting together comforting meals to get through the day.
While my son eats cauliflower mash, he is much happier to enjoy proper mashed potato with his dinner, so I make the below recipe for cauliflower mash, which gives me about 3 portions and then I also make up a few portions of mashed potato for my son. This way, our meals look almost identical but I know we are both getting the food we need.
If you aren’t a total fan of cauliflower, don’t worry, this mash tastes amazing. With burnt butter and Dijon mustard, the flavour of cauliflower is totally elevated and this mash won’t leave you wanting for anything else!
CAULIFLOWER MASH WITH BURNT BUTTER
- 1 head of cauliflower
- 1 pint of chicken or vegetable stock
- 50 g unsalted butter
- 1 tsp Dijon mustard, more if you like it a lot
- salt and pepper to finish
Cut the Cauliflower into florets. Bring the stock to a boil and add in the cauliflower. Cook until soft, about 8 minutes.
Meanwhile, in a small pan, melt the butter and simmer until it starts to brown and you get golden flecks on the bottom. It should bubble, starting with big bubbles, then slowly the bubbles get smaller and smaller until it looks like it is fizzing and you have a deliciously golden brown liquid undearneath. This is when it is cooked enough. The butter takes about 4 minutes in total. Take off the heat and leave aside.
Drain your cauliflower, reserve about 50 ml of cooking stock. Return the cauliflower to the saucepan and mash well, it will look lumpy until you add in the next ingredients. Add in the burnt butter, the Dijon and a little stock if needed and mash again to reach a smoother consistency. Sprinkle with sea salt flakes and some cracked pepper.
Click through the slideshow below to view the step by step images: