Creamy, buttery cauliflower mash that's a wonderful alternative to regular potato mash. A little lower on the carbs and with a little more fibre, cauliflower mash pairs wonderfully with sauteed garlic mushrooms, baked chicken, pork or beef.
Ingredients
1kg cauliflower florets (approx. 1 large)
100g Western Star Original Salted Butter, diced
2 cloves garlic, crushed
½ cup (125ml) sour cream
⅓ cup (25g) Perfect Italiano Grated Parmesan
Salt and pepper to taste
Method
Place cauliflower into a large pan of boiling water. Cook for 10-12 minutes or until tender
Drain and transfer to the bowl of a food processor. Add half the butter, garlic, sour cream and parmesan. Process until smooth and creamy
Season to taste and serve topped with remaining diced butter and extra freshly ground pepper
Tips & Hints
Use a high speed blender or food processor to create a silky smooth texture
Keep cooked mash in a sealed container in the refrigerator for 1-2 days. Reheat in the microwave or on the stove top over low heat. Stir until bubbling and hot
