1. Instead of using cauliflower you could substitute in celeriac, parsnip, carrot or sweet potato.
  2. This dish can be made ahead and kept in the refridgerator for a couple of days or frozen for up to 3 months.


  1. 1 large cauliflower
  2. ½ Tbsp extra virgin olive oil
  3. 1 Garlic clove, finely minced (optional)
  4. Pink rock salt (or sea salt) & Pepper
  5. Chives (optional ~ for garnish)


  1. Chop the cauliflower into small florets. Don’t discard the larger stalks, these can be used too, but chop them up into smaller chunks.
  2. Steam the cauliflower for 6-8 minutes over boiling water until pieces are soft. Steaming preserves most of the nutrients but if you don’t have a steamer then gently cook in lightly boiling water until soft. To add extra flavor you could cook the cauliflower in vegetable or chicken stock.
  3. Once cooked leave the cauliflower to drain in a colander for a couple of minutes, then transfer to a food processor or blender and add all the other ingredients except the salt & pepper and chives if using.
  4. Blend up the ingredients until they become smooth and have a mashed potato consistency. If it is too thick add a little more olive oil or stock (veg/chicken) until you are happy. I quite like this with a little bit of texture but if you want it really smooth, then pass it through a sieve to remove all the lumps.
  5. Season to taste, serve hot with scattered chopped chives for garnish.

Spice it up!

For a spicier flavor add in ½ tsp of ground coriander, ½ tsp of ground cumin and a ¼ tsp of ground turmeric at the blending stage.
The turmeric gives this dish a lovely vibrant yellow colour.
Instead of chives sprinkle with fresh coriander leaves.