Cauliflower and Cannellini Bean Mash
If you’re looking for a creamy alternative to mashed potatoes, this cauliflower and cannellini bean mash is a delicious choice. It’s naturally low in carbohydrates, vegan and gluten-free, yet still smooth and satisfying enough to serve with a wide variety of main courses.
The cannellini beans make the mash creamier while adding plant-based protein and fibre. If you’d like an even richer, higher-protein version, stir in a little Greek yoghurt or crumble in some feta, Parmesan, Gruyère or mature Cheddar just before serving.
It’s a versatile side dish that pairs equally well with roast or grilled meat, fish or roasted vegetables, making it suitable for both everyday meals and Sunday lunches.
Ingredients
Method
- Place the cauliflower florets in a saucepan and add enough water to cover them.
- Add the stock cube and bay leaf, bring to the boil, then reduce the heat and simmer for 5 minutes.
- Add the cannellini beans and continue cooking for another 5 minutes, or until the cauliflower is completely tender.
- Remove the bay leaf and drain, reserving a little of the cooking liquid.
- Using a stick blender or potato masher, blend the cauliflower and beans until smooth, adding a little of the reserved cooking liquid to reach your preferred consistency.
- Stir in the minced garlic, butter and the chopped herbs.
- If using, mix in the Parmesan, feta, Greek yoghurt or another cheese until melted or well combined.
- Season with salt and freshly ground black pepper to taste and serve warm.