2.2lbswhole cauliflowercut into 1”-2” (2.5-5CM) chunks.
2ozunsalted buttersoftened
1tbspchicken stock powder
1/2tspground black pepper
1.69flozheavy cream
For Cooking the Cauliflower
2 1/2qtwater
1tbsprock salt
Instructions
Boil water: Add water and rock salt into a large pot on a high heat.
Cook the cauliflower: Add the cauliflower chunks into the boiling water. Boil for 15-20 minutes or until its softened, you can test its readiness by pricking a knife/fork into it.
Drain: Using a colander, drain the water off and allow to cool slightly.
Add Butter: Add the cooked cauliflower chunks into a food processor along with the butter, chicken stock powder and pepper, then process until smooth.
Add Cream: Pour in the heavy cream, process once again until the mash is silky smooth.
Serve: Lastly, serve in your favourite bowl keeping it warm until serving, add some gravy on the side for something a little extra.
Notes
If you would like to make sure the texture is really silky, then pass it through a metal sieve before serving.