I regularly make cauliflower mash to serve along side comfort food dinners such as osso bucco, almond crusted chicken schnitzel or oven baked fish. The trick to making the best cauliflower mash is not to over cook your cauliflower, so make sure to chop it fine before adding to your pot which lessens the cooking time to around 5 – 10 minutes. The next important note is not to add too much water or stock – you want to have enough just to be able to steam the cauliflower until tender and the water has mostly evaporated. Blend it whilst still hot and serve straight away. The final result will be a creamy, velvety white mash that tastes absolutely amazing.