Cauliflower Mash with Truffle Oil
Cauliflower mash rose to fame at the height of the paleo craze, and in our house it has endured — dubbed "cloud fluff" by my children. Light, tasty and quicker than mashed potatoes, you'll need a blender or wand and a good slick of truffle oil to make it sing.
Ingredients
- ½ cup milk (cow or plant-based, or even chicken stock)
- 1 head of cauliflower, cut into florets
- Salt and white pepper
- Truffle oil and fresh chervil, to serve
Method
- Place the milk or stock in a saucepan that will fit the florets, add half a cup of water, salt and white pepper (up to ¼ teaspoon).
- Add the cauliflower and cover. Steam until tender but not sloppy.
- Don't drain. Use a slotted spoon to lift the florets out, reserving the liquid, and add them to a blender or a deep bowl that suits your wand.
- Pulse the cauliflower — go easy, it can turn to slop very quickly. Stir through a little reserved liquid as needed to get the blender working, a tablespoon at a time.
- Tip into a warmed serving bowl and drizzle with truffle oil and any fresh herbs you have on hand.
Notes
This dish doesn't hold its temperature well — warm the plates, or give it a quick buzz in the microwave before serving to be sure it's piping hot. The truffle oil I used was White Truffle in Extra Virgin Olive Oil by Borde, France, from Maison Vauron. Made with plant milk or vege stock, this mash also makes a good bechamel substitute for a vegan or paleo lasagne.
The Pairing
Truffle and cauliflower love an oaked Chardonnay, or an earthy Pinot Noir if it's sitting beside red meat. Browse the Chardonnay or Pinot Noir collections.