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CHEESY CAULIFLOWER MASH

CHEESY CAULIFLOWER MASH

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Servings: 8 servings
Course: Side Dish
Ingredients Method Notes

Ingredients
  

  • 750 grams frozen cauliflower
  • 500 ml chicken stock
  • 3 sprigs fresh rosemary
  • 2 cloves garlic peeled and smashed
  • 1 tsp salt
  • 1½ cups whole milk warmed
  • ¼ cup extra-virgin olive oil
  • 2 cups four cheese italian blend shredded
  • 1 cup parmesan grated

Method
 

  1. Place the cauliflower, rosemary and garlic in a large pot and cover with chicken stock. Bring to a boil over medium-high heat. Boil until fork-tender, about 10 minutes.
  2. Drain and remove the rosemary sprigs. Put the cauliflower and garlic in a food processor and blend until smooth.
  3. Using the same pot, add the milk and olive oil and warm through, about 5 minutes.
  4. Add puréed cauliflower mixture back into the pot. Stir everything together using a rubber spatula. 
  5. Add the mozzarella, parmesan and salt and continue to stir until everything has combined and the cheese is melted. About 5 to 7 minutes. It will start to bubble a bit.
  6. Serve hot.

Notes

For this dish I put 1 teaspoon of salt as my chicken stock has salt in it. So as always, add salt to taste.
I can’t be bothered grating cheese so I bought the Italian mix of shredded cheese which works really well with this, but any cheese would do.
This makes a lot and can be frozen or kept in the fridge for a week.