Roasted cauliflower mash
This roasted cauliflower mash is ultra creamy, buttery, garlicky, herby, and all round irresistible - not to mention it's a brilliant way to get some extra protein into your meal!
Servings: 3 people
- 1 medium head cauliflower
- 1 tablespoon oil
- 400 g tin cannellini beans, drained (240g, or ~ 1 ¼ cups, when drained)
- 100 ml (~ ⅓ cup) single cream
- 1 clove garlic, peeled
- ¼ teaspoon Italian mixed herbs
- 2 tablespoon milk
- 1 tablespoon butter
- Black pepper
Remove the leaves from the cauliflower, and cut the head into florets. Spread them out on a baking tray, drizzle with oil, and roast at 190°C (Gas Mark 5 / 375°F) for around 15-20 minutes, until fairly soft and lightly charred.
Place the roasted cauliflower in a food processor with the beans, cream, garlic and herbs. Blitz thoroughly.
Transfer the mixture to a saucepan, and add the milk, butter and plenty of salt and pepper. Cook over a medium heat, stirring regularly, for 5-10 minutes, until piping hot. You can add additional butter, cream etc. if you feel it needs it.
Serving: 1portion | Calories: 254kcal | Carbohydrates: 27g | Protein: 11.6g | Fat: 12.8g | Saturated Fat: 5.6g | Cholesterol: 24mg | Sodium: 157mg | Potassium: 888mg | Fiber: 11g | Sugar: 5.1g | Calcium: 122mg | Iron: 3mg