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Cauliflower Mash

Preparation time: 

This is one of those recipes that will make you question why high carb has taken the glory for so long. Creamy, smooth and full of flavour, cauliflower mash would easily knocked potato off its pedestal — I’m afraid, you’re second rate these days, old chum.


1 serving

A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.

Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.

Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!




    1. Preheat the oven to 180°C (356°C).
    2. Roughly chop the cauliflower florets and stalk into chunks. Add to a baking tray, cover with tin foil and roast/steam for 20–30 minutes until softened.
    3. Many recipes suggest steaming the cauliflower over the hob, which you can do, but this method reduces the water content, making a rich and creamy mash.
    4. Blitz the cauliflower with the butter, cheese and season with salt and pepper.
    5. Serve with your favourite stew or use it to finish a pie.

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