Cauliflower mash is becoming one of my favorite side dishes. Very easy to prepare and versatile, it goes well with a number of dishes, specially stews. This version is more evolved, with the spring onion and bacon making it almost a main course on it’s own, but remove that and you are left with an incredible, and healthy, complement to most meals.
Variations
- The spring onion and bacon are extras and not needed for the basic mash.
- If you don’t have creme fraiche at hand any heavy cream will do. I have used greek yogurt in a pinch.
- You can also add a dollop of butter.
Source
This is a good, creamy cauliflower recipe, and the idea for the bacon from someplace whose link I cannot find.
- Servings: 4
- Prep Time: 10 mins
- Cooking Time: 20 mins
- Total Time: 30 mins
Ingredients
- Cauliflower: 2 heads, cut into florets
- Creme fraiche: 150g
- Parmigiano: 50 g, grated
- Garlic: 1 clove, minced
- Spring onion: 1 bunch, thinly sliced
- Bacon cubes: 150 g
- Salt and pepper: to taste
- Nutmeg: to taste
Directions
- Boil the cauliflower florets for about 15 minutes or until soft in water with a little salt.
- While the cauliflower cooks, gently fry the bacon in a frying pan at medium heat for about 5 minutes. It should not need any fat other than it’s own. Add the spring onion and fry until cooked (about 5 minutes). Reserve.
- Once the cauliflower is cooked, strain it removing as much water as possible. This is critical as otherwise the mash will be a little runny.
- Add the creme fraiche and cheese, season with salt, pepper and the nutmeg, and blend it all together.
- Serve with a topping of the bacon and spring onion.
- Enjoy!