This herby cauliflower mash recipe with baked fennel crisps is comfort in a bowl for a cold Winter’s evening. Who else has battle of the thermostat going on at home right now? It’s our new favourite game… I turn it up, Mr B turns it down!
Here’s me with my dressing gown on top of my clothes, reaching for my slouch hat, hand on the thermostat and Mr B… board shorts, t-shirt, flip flops, sweating like he’s in a sauna claiming that it’s on full! So whilst the thermostat war games continue, I thought I’d share one of my favourite mash recipes to warm you up.
This herby cauliflower mash is so creamy and delicious, a great alternative to mash potato and an easy way to up your vegetable intake. Top with coconut aminos baked fennel crisps for a little extra treat.
- 1 cauliflower (300g)
- 3 fennel bulbs
- Pinch of salt
- Zest of 1 lemon
- 1 tablespoon each of fresh chives and parsley
- 2 tablespoons of extra virgin olive oil
- 1 tablespoon extra virgin olive oil
- 1 tablespoon coconut aminos
- Squeeze of lemon
- Pinch of salt
Preheat the oven to 180C (fan assisted.)
Slice the fennel into thin slices. Massage the dressing into the fennel and place on a baking tray. Cook in the oven for about 20 minutes until crispy. Turn half way through for even baking.
Remove the leaves and stalk from the cauliflower. Chop into chunks and place in a pan of boiling water. Simmer on the stove on a medium heat for 15 minutes until soft.
Drain the water. Add a pinch of sea or Pink Himalayan salt and 2 tablespoons of olive oil. Blitz in a high speed food processor for about 10 seconds until smooth. Alternatively, you can use a hand blender but it’s the fast motor on a Vitamix or Nutribullet that makes it extra creamy. Don’t do it for too long or you’ll end up with soup!
Stir the fresh herbs through the cauliflower mash and top with fennel crisps and fresh lemon zest. Delicious!