New report suggests massive increase in production and operating costs over past three years has left around 60 per cent of supply unprofitable
  • Kwakigra@beehaw.org
    2·
    2 years ago

    What is your method for cauliflower mash? Sounds like a comparison I would like to play with next time I’m grocery shopping.

    • cwagner@lemmy.cwagner.me
      4·
      2 years ago

      Ingredients:

      • 1 head cauliflower
      • 100g Crème fraîche / Schmand
      • 50g butter
      • spices
      • olive oil
      1. Preheat oven to 200 C
      2. Cut cauliflower into pieces, add oil and spices, mix.
      3. Roast cauliflower for about 20 minutes (you want the edges lightly browned, but not burned, adjust accordingly)
      4. Add butter and Crème fraîche / Schmand to a bowl, add cauliflower on top.
      5. Mash.

      Sometimes I add a teaspoon of baking soda mixed with the spices for a better Maillard reaction.