Save to your scrapbook
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
People fall in love with this: it’s easy to make, good for you and goes with everything- Melissa and Jasmine Hemsley
Serves: 6 - 8
25g unsalted butter
3 medium cauliflowers (about 1kg), cored and chopped into 5cm chunks
3 garlic cloves, peeled and left whole
2 tbsp wholegrain mustard
1. Put the butter in a large, wide-bottomed pan with 5 tbsp water and top with the cauliflower and garlic cloves. Cover and steam over a medium heat for 15 minutes, until tender. Check on it regularly, stirring if necessary and maing sure the cauliflower has enough water to steam; add a splash more when needed. If there’s any excess water in the pan once the cauliflower is cooked, uncover and let it evaporate over a low heat.
2. Remove the pan from the heat and puree the cauliflower with a handheld blender or in a food processor until smooth and creamy (or roughly textured, if you prefer). You may find this easier to do in batches.
3. Stir in the mustard and season. If it’s too sloppy, reheat in a pan over a low heat to allow some of the moisture to evaporate.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving: