Ingredients
- 1/2 head cauliflower
- 1/2 head savoy cabbage
- 2 spring onions chopped
- 1/4 cup (57g) Butter
- 2 tablespoons Double/heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Chopped Parsley (optional garnish)
Make it step by step
- Cut the cauliflower into florets, place in a sauce and cover with water. Bring to the boil then cover and simmer for 10-12 minutes until soft.
- Drain then mash with a fork (or potato masher), adding half of the butter and the cream. I blended mine with a hand blender to make it very smooth.
- Finely chop the cabbage in thin slices.
- Heat the remaining butter in a frying pan and add the cabbage and the spring onions. Gently saute for 5 minutes until soft.
- Add the cabbage and spring onion to the mashed cauliflower and season. Mix thoroughly.
- Spoon into a serving dish and scatter with the chopped parsley.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Angela Coleby, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.