This mash is delicious when the cauliflower
is only just cooked – perhaps even slightly underdone.
1 medium cauliflower
3 T olive oil
Rind and juice of one small lemon
½ tsp sea salt
1) Cut the cauliflower into chunks. Remove only the tough parts of the stem.
2) Place about 1cm of water in a large saucepan and bring to the boil. Add the cauliflower and place a lid on the saucepan. Steam the cauliflower on a high heat for several minutes until it is only just cooked. Poke a piece of the stalk with a small sharp knife – it should easily pierce it when it is cooked.
3) Place the hot cauliflower in a food processor or high-speed blender. Retain the cooking water.
4) Add the olive oil, lemon rind and juice and process on high speed. Adjust the consistency if necessary with some of the cooking liquid.