Baked Cauliflower Mash

It is a testament to my Irish upbringing that it is only now that I realise that you can mash vegetables other than potatoes.

Of course, we all had carrot and parsnip mash at the Sunday dinner table, but who really even ate that when there were spuds on offer?

Let's get real though. It is hard to get overly excited about cauliflower. But put away your prejudices and give it a go! It is tasty, filling and wholesome, and way fewer carbs than spuds. And it really is pretty tasty!

Stick in on your Easter Sunday table today and you won't be disappointed.

Serves 4

Ingredients

• 1 head of cauliflower
• 2 strips of bacon, sliced
• 1 garlic clove, minced
• 2 scallions, sliced
• 1 tbsp butter
• 2 tbsp milk
• Salt and pepper
• A handful of grated cheese

Method

Chop the cauliflower into florets, and boil in salted water for 15-20 minutes until softened. Drain when done.

Preheat the oven to 200 degrees.

Meanwhile, fry the bacon and garlic together in a little oil until crispy and set aside.

Mash the cauliflower with a fork, and throw in half the bacon, all the scallion and the salt and pepper. 

Mix well. Then mash through the butter and milk.

Place in a dish, cover with cheese and the rest of the bacon and cook for 10 minutes until the cheese has melted. This last step is entirely optional but utterly necessary.