Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Smooth, velvety cauliflower purée whipped with butter and black pepper until light and creamy.
Side dish. Good with sausages, shepherd's pie filling or beef stew. Find a main
Equipment: Saucepan with a steamer, stick blender or food processor
Measures and names
Ingredients
- 1 large cauliflower, about 800 g, cut into florets
- 30 g butter
- 2 tbsp milk
- Salt and black pepper
Method
- Steam the cauliflower florets over a pan of boiling water for 12-15 minutes until completely tender when pierced with a knife.
- Tip into a colander and leave to steam-dry for 1-2 minutes.
- Transfer to a food processor (or back into the dry pan and use a stick blender), add the butter and milk and blend until very smooth.
- Season generously with salt and pepper and serve with an extra knob of butter if you like.
Swaps and tips
Steaming rather than boiling stops the mash from becoming watery; let the cauliflower steam-dry for a minute before blending. It reheats well and keeps in the fridge for 3 days.
Easy variations
- Blend in a roasted garlic clove
- Stir in a handful of grated Cheddar
- Add a pinch of nutmeg
- Fold through chopped chives or spring onions
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 4 g | 5 g | 4 g | 7 g | 100 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
