* 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?

1. Cut the potatoes into even sized large chunks, cook in a saucepan of boiling water until soft.  
2. 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).  
3. Mash the potatoes with a masher, adding enough milk to make it easy.
4. Blend the cauliflower in a blender until smooth and stir in the cream cheese.  
5. Stir the potato and cauliflower together with the rest of the milk. Add the Parmesan to taste.
   
6. 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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