Final plated dish topped with some shallots
Start with two heads of cauliflower
Remove the core and chop into small pieces. Place in a suitably sized pot and fill with water. Add two teaspoons of salt for flavour if desired.
Bring water to a rolling boil and cook till tender.
Other ingredients: 600ml Pouring cream, Double cream (if needed), Butter (I highly recommend Kerrygold brand), Some shallots (or spring onions, depending on what you call them), several cloves of garlic, salt and pepper for seasoning.
Peel and squash garlic to unlock its aroma, clean and trim shallots and soak in cool water to make them extra crispy ;)
Brown garlic in desired amount of butter with a generous pinch of salt over a low flame. Try and aim for an even golden brownness.
When adequately cooked, drain cauliflower THOROUGHLY using a colander if need be.
Toss in your caramelised garlic and heated butter.
Get a potato masher and squash everything up, then switch to a hand-blender and blend till smooth whilst adding in your pouring cream a splash at a time. Remember to heat up your pouring cream in the mircrowave (30 second intervals whilst stirring in between for a total of 2~3 minutes) prior to combining with the cauliflower.
Add more unsalted butter for extra richness.
Sprinkle over salt and pepper to taste.
The final product should resemble something like this. It should result in a smooth consistency without any grit or graininess upon coming in contact with your palette and tongue.
Score your sausages and pop them under the grill mean while, grill on low flame for 10 minutes on each side. (The option of having sausage is entirely up to the individual)
Spoon mash onto plate, place sausage and garnish with chopped spring onions.
Using 2 heads of cauliflower, 600ml of pouring cream and 250grams butter ensures that I will have enough mash to last me a couple of meals (yay!)
