1 head of cauliflower ¼ head of green cabbage, finely shredded 4 tbsp butter 3 tbsp double cream ¼ cup spring onions, chopped 1 small handful of dill, finely chopped Salt and black pepper
1. Steam the cauliflower.
2. While the cauliflower is steaming, sauté the cabbage in 2 tablespoons of butter in a large pan until it’s soft and translucent.
3. Once the cauliflower is soft, pour off the water and add the cauliflower to the pot with the cream, the remaining 2 tablespoons of butter and some salt and pepper,then purée with a stick blender. 4. Mix the cauli mash with the cabbage, along with the spring onions, dill and a last round of seasoning.
5. Serve immediately. Goes Well With: Braised Oxtail, Sole Meunière, Hobochokes