SAGE MASHED CAULIFLOWER

WF  DF  GF  SF  VEG  VG    Serves 4

My sage phase is currently in full swing and, due to its ivy-league nutritional profile, I like to swap out white potatoes for cauliflower when roasting or mashing. These fluffy and light veg are an ideal accompaniment to main meals, or a smashing and comforting meal in a bowl.

375 g (13 oz/3 cups) cauliflower florets

1 tablespoon sage leaves, roughly chopped

1 tablespoon organic almond butter

1 teaspoon Celtic sea salt

½ teaspoon freshly ground black pepper

pinch of nutmeg

Line a bamboo steamer with baking paper and steam the cauliflower over a saucepan of gently simmering water for 6–8 minutes, or until soft. Remove from the heat and combine all the ingredients in a food processor. Pulse until completely mashed but the consistency is not runny.

Transfer to a bowl and serve.