Preheat your oven to 180°C.
Chop the cauliflower roughly into florets (this will speed up cooking time rather than leaving it whole).Steam the cauliflower in a vegetable steamer until cooked. You could boil the cauliflower, but it retains nutrients and flavour much better if steamed.Once a knife can be easily inserted into the thickest part of the stalk, it’s cooked. Remove from the steamer and allow the excess moisture to drain and steam off.Meanwhile, in a blender add all the other ingredients and once the cauliflower has cooled off a bit, add it to the blender and blitz everything together until completely smooth.If you plan to use it as a topping for a dish like cottage pie, then scoop it over the dish and bake as usual.If you're serving it as a side dish, then put it in an oven-proof dish and leave it in the oven for roughly 10 minutes to keep warm while you prepare the rest of the meal.Serves 2 as a side or topping for one main meal.Recipe reprinted with permission of Jax of the Bushveld. To see more recipes, please click here. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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