I have included a potato in this cauliflower mash to give it extra structure. You can leave it out and use the total weight in cauliflower if preferred, keeping in mind it won’t be quite as thick once mashed. For the garlic butter, I added edible calendula petals as I have self-seeded plants all around the garden. They are definitely bringing a little sunshine to meals at present. Leave them out if unavailable or nasturtium flowers would also make a nice addition.
1medium agria potato, about 250g, peeled
Half a medium-sized cauliflower, about 400g
About 2 tbsp milk
Garlic & Calendula Butter
75groom temperature butter
3-4clovesgarlic, finely chopped
Handful of chopped garden herbs – I used parsley, fennel and edible calendula petals
Cut the peeled potato into 3cm chunks and place into a large saucepan. Add the salt and cover with cold water. Bring to a boil then cook for 5 minutes.
Cut the cauliflower into 3-4cm-sized pieces. Add to the pan so they are sitting on top of the potatoes and water. Do not stir, and cover with the lid. The idea here is to steam the cauliflower rather than boil so to not become too watery.
Once the cauliflower and potatoes are tender, about 10 minutes, drain well then return to the heat for 1 minute to evaporate extra moisture. Remove from the heat, add 2 tablespoons of milk and mash well. Add a splash more milk if needed to loosen the mixture. Keep warm.
Make the garlic butter by mixing the butter, garlic and herbs in a bowl, use a fork to mash until combined. Dollop 3 heaped teaspoons of the butter on to the mash, stirring once melted, and serve. Extra garlic butter can be kept in the fridge and used in garlic bread.