Banting Garlicy cauliflower Mash
Half a garlic head, sliced across the top
Olive Oil
Half lemon zest
150ml cream
100ml full cream organic milk
100g butter
Type of dish
Oven bakes
Baking
Mains
Occasion, extravagance & level of difficulty
Fast cooking
Sophisticated
Economical
Can be prepared in advance
Cooking appliance
Oven
Combination Steam oven
Steam oven
Induction Hob
Microwave
Microwave combination oven
Bread, cakes and pastries
Basic recipes
Hearty Food
Flavour
Savoury
30-minute quick meals
Type of ingredient
Vegetables
Vegetarian
Temperate range
Warm
Preparation1. First, pour olive oil over the top of the garlic clove and cover in tin foil. Place in the oven with the lamb and cook for about an hour or until very soft. Once removed, hold the slightly cooled garlic head upside down and squeeze the flesh out into a small bow. Mash with a fork until a fine paste. This method will give the garlic a smoky mild garlic flavour and is amazing.
2. Break the cauliflower head into large florets and cover with plastic wrap in a glass microwavable bowl. Add 2tbsp water to the bowl and cook for about 10mins or until totally soft.
3. Use a stick blender or normal blender to finely puree the cauliflower. Add the garlic, cream, milk and melted butter to the bowl and blend a little more.
4. Stir in most of the lemon zest with some salt and white pepper.
5. Serve topped with the remaining lemon zest.
2. Break the cauliflower head into large florets and cover with plastic wrap in a glass microwavable bowl. Add 2tbsp water to the bowl and cook for about 10mins or until totally soft.
3. Use a stick blender or normal blender to finely puree the cauliflower. Add the garlic, cream, milk and melted butter to the bowl and blend a little more.
4. Stir in most of the lemon zest with some salt and white pepper.
5. Serve topped with the remaining lemon zest.