Cauliflower mash with lemon and nutmeg
1 handful serving, broken into florets
1 small, chopped
Low Fat Soft Cheese
⅛ teaspoons, level, (optional)
1 pinch, and freshly ground black pepper
3 sprig(s), to garnish (optional)
- Cook the cauliflower and onion in boiling, lightly salted water until tender – about 12-15 minutes. Drain thoroughly in a colander, then return to the saucepan and mash with a potato masher. This will release more moisture, so reheat gently to evaporate this, stirring so that it doesn’t burn.
- Add the low fat soft cheese, lemon zest and nutmeg (if using). Season with black pepper. Stir well, then serve garnished with thyme sprigs.