Sauces, conserves & preserves
Baked cauliflower and potato puree
Silky, creamy and easy to make. This is a versatile recipe that you could lighten by using more cauliflower instead of potatoes, or by exchanging the cream for yoghurt. You could also add a few more cloves of garlic to the mix. Try with roast chicken or lamb, or with a simple green salad for a light supper.
Ingredients
- 1 small cauliflower, broken into florets
- 600g potatoes, peeled and cut into uniform chunks
- 1 small garlic clove, minced
- 50ml double cream
- ¼ tsp nutmeg, grated
- 75g butter
- 3 tbsp breadcrumbs
- 3 tbsp grated Gruyère or Parmesan (optional)
- salt and pepper
Method
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Step 1
Preheat oven to 200°C/Gas 6.
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Step 2
Steam or boil the cauliflower until tender and drain. Boil the potatoes until tender, drain and allow to steam dry for a few minutes.
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Step 3
Mash both potatoes and cauliflower as smooth as possible - a mouli or ricer is ideal, or force through a sieve. Mix together cauliflower and potato with garlic, cream, nutmeg and half the butter.
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Step 4
Butter a shallow gratin dish, then sprinkle inside of dish with breadcrumbs so it sticks to the butter, then shake out excess.
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Step 5
Spoon in cauliflower mixture and dot the top with remaining butter and grated cheese if using.
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Step 6
Bake for about 20 minutes.
