Cheesey Cauli Mash

Cheesey Cauli Mash

Cauliflower is one of my favourite veg because it’s so versatile not to mention delicious! I also love it for fussy eaters because it’s super nutritious without any off putting green colour. Too good!

1/2 cauli chopped into chunks
2 handfuls grated cheese
4-6 tablespoons cream or butter

1. Place cauli in a pot with about an inch (2.5cm) water. Bring to the boil and then simmer with the lid on for 10 minutes or until cauli is no longer crunchy.

2. Drain well and return cauliflower to the hot pan. Add cheese and cream or butter and whizz using a stick blender or potato masher until you’re happy with the texture.

3. Taste and season with salt as needed.

Variations

dairy-free / vegan – use olive oil or coconut oil. Skip the cheese or add a few handfuls cashews or pinenuts to the pot for the last few minutes or cooking. A few teaspoons of nutritional yeast can help boost the cheesy flavours.

different cheese – most hard cheese will work like cheddar, parmesan, Gruyere or Emmental.

different veg – try broccoli, celeriac (celery root), parsnip, sweet potato or of course good old spuds! Or a mix of any of the above.

Waste Avoidance Strategy

cauli – will keep in a plastic bag in the fridge for weeks. To keep for longer, chop into florettes and pop in the freezer. If you have time, grating the cauli before freezing will make life easier so you can just defrost and serve.

cheese – most hard and melting cheeses will keep for weeks wrapped in waxed paper or baking paper and stored in an airtight container (or sealed ziplock bag) in the fridge. If you need to store for longer cheese can be frozen.

cream – freeze it or use for another meal.

butter – will keep in the fridge for weeks.