Cauliflower & potato mash
The hidden cauliflower in this recipe from nutritionist Suzannah Olivier adds a really tasty twist
Published 07 October 2009
* Serves 4
What do I need?
- 300g potatoes, peeled and washed
- 300g cauliflower broken into florets, or frozen cauliflower florets
- 200ml semi-skimmed milk
- 100g cream cheese
- 1 tbsp Parmesan cheese, grated (optional)
How do I make it?
- Cut the potatoes into even sized large chunks, cook in a saucepan of boiling water until soft.
- In the meantime, steam the cauliflower until tender (if you don’t have a steamer use a sieve over a pan of boiling water with a lid to cover).
- Mash the potatoes with a masher, adding enough milk to make it easy.
- Blend the cauliflower in a blender until smooth and stir in the cream cheese.
- Stir the potato and cauliflower together with the rest of the milk. Add the Parmesan to taste.
- Serve as part of a main meal or with sausages for ‘bangers and mash’. Or you could use it as a topping for shepherd’s pie or fish pie.
Why is it good for us?
- Cauliflower is the richest source of vitamin K, which aids the healing of wounds.
- They are also an excellent source of folic acid needed for growth.
- Cauliflower also contains vitamin C.
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Suzannah Olivier
Suzannah is a nutritionist, author on healthy eating and mum of one
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Words: Suzannah Olivier
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