Who says a lunch or dinner feast requires toiling in front of a hot stove in smouldering South African summer heat? With this easy Truffle and Parmesan cauliflower mash with fresh figs, dinner will be served in a jiffy!
Truffle and Parmesan cauliflower mash with fresh figs
Ingredients
- 1 large head cauliflower broken into florets
- 60g butter
- 150ml fresh cream
- 50g grated Parmesan
- 5ml (1 tsp) truffle oil blend
- salt and freshly ground black pepper
- fresh figs
Instructions
Bring a medium pot of water to a boil and add 1 large head cauliflower broken into florets. Boil until the cauliflower is tender, about 20 minutes. Drain the cauliflower and add 60g butter, 150ml fresh cream, 50g grated Parmesan and 5ml (1 tsp) truffle oil blend. Blitz until smooth. Season with salt and freshly ground black pepper to taste (we find cauliflower needs a fair amount of salt to boost the taste). Serve garnished with fresh figs.
Notes
COOK'S TIP: You can get ahead by making your cauliflower mash 2 days in advance, storing in the fridge and simply reheating before serving.
ALSO SEE: ‘Half and Half’ Cottage Pie with Root Veg Mash Recipe
‘Half and Half’ Cottage Pie with Root Veg Mash Recipe
Recipe and styling by Claire Ferrandi
Assisted by Nomvuselelo Mncube
Photograph by Dylan Swart
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
