- 1 head cauliflower
To prepare the cauliflower, remove the outer leaves and then slice the cauliflower into even-sized slices/pieces — slicing the cauliflower-like this is done to ensure the pieces cook evenly.
- 1 to 2 bay leaves
- sea salt
To steam, the cauliflower, place it into a steamer basket and add the bay leaves as well as a good pinch of salt. Cook the cauliflower until it is just tender — approximately 5 to 8 minutes. The cooking time will ultimately depend on your stovetop and how thick the cauliflower was cut.
Steaming, rather than boiling the cauliflower, helps to reduce the amount of liquid/water in the final dish.
- 2 tbsp non-dairy butter
- 1/4 tsp freshly ground nutmeg, or to taste
- 1/2 tsp sea salt, or to taste
- 1/4 tsp white pepper, or to taste
To finish the mash, place the steamed cauliflower into a food processor and blend until smooth.
Next, add the non-dairy butter, nutmeg, salt, pepper and blend again. Note that unlike mashed potatoes, which can become gummy if over blended, there is no real risk of over blending the cauliflower.
A good drizzle of truffle oil also goes really well with this cauliflower mash.