For 4 - 6 servings
Prep and cook time: 30 min
Cannot be frozenIngredients:
2 large cauliflower heads, prepared into florets
100 g | 3 1/2 oz | 1/2 cup butter, cubed, plus extra to serve
2 tbsp chives, snipped
freshly ground black pepperMethod:
1 Cook the cauliflower in a large saucepan of salted, boiling water until very tender to the point of a knife, about 8-10 minutes.
2 Drain well and transfer half of the cauliflower to a food processor. Add half the butter and some salt and pepper, and blend on high until smooth. Adjust seasoning to taste with more salt and pepper.
3 Scrape into a bowl. Repeat step 2 for the remaining cauliflower.
4 Serve the mash in bowls with a garnish of chives and some more butter on top.