Recipes from food stylist Nicolas Ghirlando: Fish fingers to Friday nights.

Cauliflower, turmeric and garlic mash

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I love cauliflower raw in salads, pickled, picalillied, turned into ‘cous cous’ or ‘rice’ or comforting cauliflower cheese. It also makes a great mash. You can top cottage pie with it, add more cream to it and serve it as puree with seared scallops or spice it with garam masala and chilli and serve with monkfish. There’s always something delicious to do with it.

While sausage goes with mashed potato like a horse goes with a  carriage, you don’t always want to fill up on starchy vegetables, especially if you are avoiding carbs. And while my children are pretty good eaters, they can be capricious and suddenly declare an aversion to a previously loved ingredient. Here’s a cheeky swap to get some veg into them.

You can make it plain with just a little butter, leaving out the garlic if you like. The turmeric isn’t a strong flavour in this dish and gives it a great golden glow as well as helping you live forever. Ish.

Ingredients

1 large cauliflower, leaves removed
2 cloves of garlic peeled
1 tsp turmeric powder
2l vegetable stock
A large knob of butter
Salt to season

Method
1. Fill a large saucepan with the stock and bring it to the boil.
2. Roughly chop the cauliflower and cook in the stock for about ten minutes or until soft but with a little bite. Drain and set aside.
3. Add the garlic, a ladleful of the cooking stock, the butter turmeric and cauliflower to a food processor. Season well and blitz until smooth. Taste and adjust the seasoning.
4. Serve with some good sausages, peas and onion gravy. And a good blast of ketchup too.

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