Cauliflower mash is a great way of enjoying all the comfort of mashed potato with all the goodness of vegetables. This recipe is more flavoursome than potato mash in my opinion, and much better for you! Cauliflower is a cruciferous vegetable. Cruciferous vegetables are thought to support liver function as they contain a sulphurous compound called sulphorophane.
1 head of cauliflower, cut into florets
1 teaspoon vegetable stock powder
1 crushed garlic clove, optional
A dash of plant-based milk if required (or water)
salt and pepper
Optional: 1 teaspoon grainy mustard
- Add the cauliflower florets and garlic if using to a pan and add enough water to half cover the cauliflower. The cauliflower will cook in the steam and does not need to be submerged in water as this can make it go too soft and can cause many of the nutrients to leach into the water. Add a teaspoon of vegetable stock powder to the cooking water to lightly flavour the cauliflower.
- Simmer for eight to ten minutes until just tender, but not falling apart.
- Drain and either add to a food processor or use a potato masher to purée or mash until smooth. Add a little milk or hot water if required to get the required consistency and season with salt and pepper.
TIP: You can also make vegetable mashes with other vegetables, such as:
Celeriac • Carrot and celeriac • Swede and carrot • Pumpkin and parsnip • Beetroot and celeriac
You can flavour these with added herbs (e.g. parsley, chives, rosemary or thyme) or even crushed garlic.