Cauliflower Mash with Roasted Garlic & Thyme


Step 1Pre-heat oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Place garlic in a piece of aluminium foil and wrap well. Bake for 30 minutes.

Step 2While garlic is roasting, cut the cauliflower into florets and place in a saucepan. Cover with water and bring to the boil. Reduce heat and simmer until just soft to a fork. Drain well.

Step 3Remove garlic from oven and reduce the temperature to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional).

Step 4Spread the drained cauliflower over a lined over tray in a single layer and place in the oven for 15 minutes.
This changes the flavour slightly but also removes a lot of the moisture, giving a creamier mash.

Step 5Once done, place the cauliflower into a food processor, squeeze the roasted garlic out of its skin into the processor and then add the butter, cream cheese and thyme. Blitz until it is creamy and silky.

Step 6Serve in a big bowl with olive oil drizzled on top and some thyme to garnish.

Step 7Store in the refrigerator, covered, for up to 5 days.