How-to
Cauliflower Mash
Instead of mashed potato. With sausages, a pie or a Sunday roast.
Serves 4Prep 5 minCook 15 min
7gcarbs
per serving
per serving
About 7g of carbs per serving. A quarter of the batch. How we worked it out
You'll need
Method
- Cut the cauliflower into florets and chop the stalk into small pieces too.
- Boil in a big pan of salted water for 10 minutes, until a knife slides in with no push at all.
- Drain well in a colander, then leave it for 2 minutes to steam dry. This is the important bit.
- Put it back in the pan with the butter, salt and pepper and mash with a potato masher. For smooth mash, use a stick blender.
- Taste, add more butter or pepper if you like, and serve.
Tip
Watery mash wasn't drained enough. Put it back on a low heat for a minute and stir.
Swaps
Stir in a handful of grated cheddar or a spoon of cream cheese for posh mash.
Storing it
Fridge for up to 2 days or freeze for up to 1 month. Reheat until steaming hot all the way through, and only reheat once.
How we worked out 7g of carbs
| Ingredient | Weight | Per 100g | Carbs |
|---|---|---|---|
| Cauliflower UK government food tables | 600g | 4.4g | 26.4g |
| Butter UK government food tables | 30g | 0.6g | 0.2g |
| Total | 26.6g | ||
| ÷ 4 servings, rounded up | 7g | ||
Meat, fish, oil, salt, pepper and water have no carbs, so they're left out. How we count carbs.