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Creamy Cauliflower with Crème Fraîche

Instead of stodgy mashed potato, try this deliciously creamy cauliflower with crème fraîche. So simple to make and easily paired with meat and vegetables.

Creamy Cauliflower with Crème Fraîche


1 head cauliflower, stem removed and head chopped into florets
50ml chicken stock
2 large garlic cloves, peeled
25g grated Parmesan cheese
½ tsp salt, plus more to taste
Freshly ground black pepper
2 tbsp crème fraiche
Handful of fresh chives, thinly chopped
Dollop of butter


  1. Either prep your electric steamer with water or line your bamboo steamer with parchment paper or lettuce leaves
  2. Place cauliflower florets and garlic into your steamer over boiling chicken stock; cover and steam until tender, around 15 minutes
  3. Use a slotted spoon to transfer the cauliflower and garlic cloves to your blender or food processor
  4. Add the Parmesan, salt and black pepper; blend for about a minute until the mixture if velvety and smooth
  5. Fold in the crème fraiche, sprinkle on the chives and add a dollop of butter on top – then tuck in

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