Ingredients

The following ingredients have 4 Servings
  • 500 g cauliflower florets
  • 60 g full-fat cream cheese (soft cheese)
  • 30 g unsalted butter
  • salt and ground white pepper
  • snipped chives (to garnish (optional))

Instruction

  • Trim the cauliflower into small, equal-size pieces while you bring a large pot of salted water to the boil.
  • Blitz the cauliflower in a mini food processor / food chopper. This is best in two or three batches to ensure the cauliflower resembles very coarse breadcrumbs, as pictured. If you do it all at the same time, you risk some of the cauli turning to mush which is a texture we want to avoid in this recipe.
  • Once the pot of water is rapidly boiling, tip in the cauliflower. Boil for 8 minutes only.
  • Drain or strain the cauliflower. If you have a very big strainer, this is best - but my strainer wasn't big enough and I didn't want to do this in two batches, so I used a colander lined with muslin / cheesecloth. Allow the cauliflower to steam off. Agitate with a spoon or spatula while draining to remove as much liquid as you can. If you must, lift the muslin and squeeze it a little to discard excess wateriness.
  • Tip the cauliflower into a bowl and add the cream cheese and most of the butter. It should still be warm enough to melt and evenly combine. Season generously with salt and ground white pepper.
  • Serve with the remaining butter and some finely chopped herbs of your choice.