Cauliflower puree. How much more frumpy can one get? But tell you what, dressed and dolled up this way, it’s a pretty good substitute for potato mash, and healthier to boot.
Steam a large head of cauliflower and while it’s still hot, mash it in a mixer, adding generous amounts of butter, some cream, freshly ground black pepper, salt to taste, some finely cut, fresh chives and an all-purpose seasoning like a Mrs Dash or equivalent. Add some pan-roasted sesame seeds to the puree. A strand or two of saffron to imparts with a rich colour and add a subtle flavour. And finally, a shake of red chilli flakes.
A spot of Tabasco, or alternately coarse grain English mustard, help add some spike, but the downside is they overpower the saffron and sesame seeds.
That’s it. Serve up in a shot glass, where it forms the base, with some minced, marinated and sautéed mushrooms (made to the recipe linked below) layered on top, or even by itself, garnished with a some crisp, brown, deep-fried onions or a sprig of parsley.
Or, on a piece of garlic toast, as a Saturday night date with a drink. Or, simply as a side to steak or chops, with some crispy, green French beans and wilted spinach.
Mmmmm, looks good and sure as hell, tastes good!