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Nutrition: per serving

  • kcal197
  • fat15g
  • saturates9g
  • carbs6g
    low
  • sugars3g
    low
  • fibre2g
  • protein8g
  • salt0.37g
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Method

  • step 1

    Bring a pan of salted water to the boil, then reduce the heat and simmer the cauliflower until tender, about 10 mins. Drain well, then return to the pan, cover with a tea towel and leave to steam-dry for a couple of minutes.

  • step 2

    Tip the cauliflower into a food processor and blend. Add the crème fraîche and parmesan, and blend again until smooth. Taste and season.

  • step 3

    To make the brown butter, melt the butter in a small frying pan. Add the sage leaves and continue to cook until the butter turns brown and nutty, and the sage is crisp.

  • step 4

    Transfer the cauliflower mash to a warm serving dish, spoon over the sage butter and serve.

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Comments, questions and tips (1)

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shockingpink

question

Can this be made in advance and reheated?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. Yes it can be made in advance and kept in the fridge for about 2 days, however for best results make the sage butter just before serving. It can also be frozen. Best wishes, BBC Good Food Team.

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