For 4 - 6 servings

Prep and cook time: 30 min

Difficulty: Easy

Cannot be frozen


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

sea salt

freshly ground black pepper


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.