Cauliflower mash with deep-fried sage

Cauliflower mash with deep-fried sage

Total: 45 Min. | Active: 45 Min.
lactose-free, gluten-free, Low Carb
Nutritional value / people: 122 kcal
, Fat: 7 g
, Carbohydrate: 5 g
, Protein: 7 g

A fresh and light alternative to mashed potato. Cauliflower mash goes with anything that you would usually serve with mashed potato. It's creamy, summery, and tastes both fresh and light. Accompanied by a slice of toast, it also makes a tasty snack. Try it with salad, for example. And it's great with grilled food, too.

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Sage

10 sage leaves
2 dl oil, for deep-frying

Cauliflower

800 g cauliflower, cut into florets
salted water, boiling
30 g Parmesan, grated
salt and pepper to taste
a little Truffle oil
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How it's done

Sage

Heat the oil in a small stainless steel pan (approx. 170°C), briefly fry the sage leaves until they are crispy. Remove with a slotted spoon and drain on paper towels.

Cauliflower

Cook the cauliflower in salted water for approx. 35 mins. until soft. Set aside approx. 50 ml of the cooking water, drain the cauliflower, place in a bowl. Add the cheese and reserved cooking water, mash with a potato masher until the desired consistency is achieved, season. Plate up the cauliflower mash, crumble the sage over the top, drizzle with oil.

Good to know
Serve with: Toast.

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