Easy roast chicken
All the decadence and comfort of a full roast but without the trays, prep and washing-up. Plus you can use any left-over chicken in a quick caesar salad
Cauliflower mash
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 cauliflowercut into florets
- 3 tbsp unsalted butter
- 2-3 large garlic clovesfinely chopped
- 3 tbsp parmesanfinely grated
- 3 tbsp soured cream
- small handful of flat-leaf parsleychopped, to serve
Nutrition: per serving
- kcal236
- fat19.7g
- saturates12g
- carbs5.8glow
- sugars4.2glow
- fibre2.6g
- protein7.6g
- salt0.2glow
Method
step 1
Fill a pan with lightly salted water and bring to the boil. Cook the cauliflower for 10 mins until tender.
step 2
Meanwhile, melt the butter in a frying pan over a low-medium heat. Gently cook the garlic for 1-2 mins, stirring, until fragrant. Remove from the heat and set aside.
step 3
Drain the cauliflower in a colander, then tip into a food processor. Blitz for 2-3 mins or until the cauliflower is smooth and creamy. Add the garlic butter (reserving 1 tbsp to serve), parmesan and soured cream, season well and blend for a further minute.
step 4
Tip the mixture into a serving dish and drizzle with the remaining garlic butter and fresh chopped parsley sprinkled over.
Authors
Tracey Raye is the Health Editor for Olive and BBC Good Food. She oversees all health, nutrition and fitness related content across the brands, including the bi-annual Healthy Diet Plan, monthly Health Edit newsletter and health column in the magazine.
