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Sides
Buttery mashed cauliflower with aged cheddar
Easier-to-swallow option below ↓cauliflower-mash, cheddar-melt
Cauliflower takes on butter102 kcal and cheese110 kcal like it was born for them. We cook it until it collapses, then mash with enough dairy that it feels luxurious and stays easy to eat.
This is the side that quietly does a lot of work. It sits happily next to any protein or stands alone with a spoon. The cheese melts in and the butter carries flavour all the way through.
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Buttery mashed cauliflower with aged cheddar
Prep
10 min
Cook
15 min
Serves
4
Per serving
+480
Ingredients
- 1 large head cauliflower, cut into florets
- 4 tbsp butter
- 1/2 cup whole milk149 kcal, warmed
- 1/2 cup grated aged cheddar113 kcal (plus extra to finish)
- Salt, white pepper
- Optional: a grating of nutmeg
Method
- Steam or boil the cauliflower until very soft, 12–15 minutes. Drain well.
- Return to the warm pan, add the butter and mash or blend with a stick blender.
- Pour in the warm milk122 kcal a little at a time until you have a soft, creamy texture.
- Stir in the cheddar until melted. Season and finish with more cheese on top.
A little more butter at the table never hurts — another easy 100 kcal per person.
Make it your own
- Roast the cauliflower first for deeper flavour before mashing.
- Leftovers reheat with a splash of milk into a perfect sauce for soft pasta200 kcal or rice205 kcal.
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