CHEESY MASHED CAULIFLOWER

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SERVES 2

Using cauliflower creates a light fluffy mash without the gut-wrenching irritable bowel symptoms that accompany potato. Flavour up this mild-mannered mash with nutritional yeast for a cheesy taste and a burst of B vitamins.

375 g (13 oz/3 cups) cauliflower florets

1 tablespoon nutritional yeast flakes

1 tablespoon almond butter

1 teaspoon Celtic sea salt

½ teaspoon freshly cracked black pepper

pinch of nutmeg

1 tablespoon almond milk, optional

flat-leaf (Italian) parsley or micro parsley, to serve

Put the cauliflower in a steamer over a saucepan of boiling water and steam for 8–10 minutes or until soft. Remove from the heat and allow to cool slightly, then purée in a food processor with all the remaining Ingredient except the almond milk until smooth. If the mixture is too thick, add the almond milk or a little filtered water.

Serve warm, garnished with parsley.