Cauliflower Mash

Method

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1. Set the florets and whole garlic cloves in a steamer basket over boiling water, cover, and steam 14 to 16 minutes until a knife goes through a stem with no resistance at all.

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2. Tip into a colander and leave 3 minutes to steam dry. Shake it once or twice.

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3. Transfer to a food processor with the butter, cream cheese, Parmigiano, salt, white pepper and nutmeg.

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4. Blitz for a full 60 seconds, scraping down once, until completely smooth — cauliflower needs longer than potato and there is no risk of gluing it, because there is no starch.

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5. Taste and adjust the salt; cauliflower takes more than you expect.

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6. Scrape into a warm bowl and fold in the chives.

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Chef’s Tips

• Steam, never boil. This is the difference between mash and soup.
• Unlike potato, cauliflower cannot be overworked. Blend it longer than feels right.
• For a dairy-free version, use olive oil and 3 tablespoons of tahini instead of the butter and cheese.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Garlic butter steak bites
• A slow-braised shoulder
• Sausages and onion gravy

Storage & Reheating

Refrigerated for 4 days. Reheat gently with a knob of butter, stirring; it thickens when cold.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.