Finally for this week, a low carb mash for those of you trying to avoid the potatoes, which is so delicious that even if you are not on diet you should give it a go. There are a lot of recipes out there at the moment using vegetables in all sorts of cleaver ways to replace carbs – courgette spaghetti, Portobello mushrooms instead of burger buns, cauliflower pizza crust or cauliflower rice to name but a few. But cauliflower mash, or puree as it was then called made it quite big in the top ranking culinary world several years back. Served in Michelin stared restaurants with toasted scallops, vanilla or truffle oil. Any which way, it is super easy to make and very delicious so give it a go.
1 head cauliflower
2 tablespoons (36g) unsalted butter
Freshly ground black pepper
Pull the leaves off the cauliflower and cut out the core in a kind of cone-shaped section. Then pull the florets off the head with your fingers, using a knife when you need to. Break or cut the florets into smaller, regular pieces (about 1 1/2 inch) and steam them. Bring about 1 inch of water to a boil in a saucepan and rest the cauliflower florets on a steamer insert, cover, and cook for about 15 minutes, or until you can poke a paring knife into the stems and you can feel that there’s still a little texture there. Remove the cauliflower and the keep the liquid. Add the cauliflower back to the saucepan and add a little of the cooking liquid. Using a hand-blender, purée until smooth. (You can use a liquidiser.) You’ll need to stop and scrape and stir the purée a few times; add more liquid as you need to, but add as little liquid as you can get away with. Next add in the butter, salt, and puree again. Taste for seasoning and serve hot. (You can reheat over low heat in the same pan if you’re not eating immediately.)