This is a fantastic replacement for mashed potato. I’ve even used it to top a Shepherd’s Pie.
I made it for my step dad one night ( who is a staunch potato man), and even he was fooled. So step away from the starchy spuds and get on this.
1 whole cauliflower cut into florets
1 brown onion roughly diced
Sea salt and pepper
Heat some olive oil in large saucepan and add onion. You want them to soften, not fry.
Add florets and about 1/2 cup of water. Put on lid and cook gently on low heat for about 20-25 mins, checking occasionally, adding a little more water if needed.
When cooked, remove from pan with slotted spoon, draining off as much liquid as possible, and placing in food processor. Whizz for a few seconds to get your purée and season with salt and pepper to taste.