1/2 head of cauliflower (chopped into small pieces)
2 white onions (finely diced)
1 clove of garlic (crushed)
splash of olive oil
a good knob of butter
a pinch of salt and pepper
1 teaspoon of fresh thyme (chopped)
1/2 cup of water
1/2 cup of finely grated parmesan cheese
Melt the butter and olive oil in a large saucepan over a medium heat.
Add the finely diced onions, crushed garlic, salt, pepper and chopped fresh thyme.
Cook this for about 5 minutes or until the onions have begun to soften and caramelise.
Now add the chopped cauliflower and water to the saucepan and mix until combined.
Turn the heat down low, pop the lid on the saucepan and leave to cook for 10-15 minutes, giving it a stir every now and then.
After 10-15 minutes the cauliflower will have softened, remove it from the heat.
With a blend stick blender, blend the cauliflower until it is smooth and creamy.
Lastly mix through the grated parmesan and have a taste to check your seasoning is alright.
Sometimes I will add another pinch of salt or a bit more thyme.
Your cauliflower mash is now ready to serve!
In the above picture I’ve served it with my smokey beef balls and some fresh rocket. This is also beautiful with some grilled chicken or fish and some steamed greens.
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West Gosford NSW 2250
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