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Start by peeling the potatoes and cutting them into small chunks to help them cook faster. Place the potatoes in a large pot, add water, and bring to a boil. Add 1 tablespoon of salt to the water for seasoning. Boil the potatoes for about 15-20 minutes, or until tender.
Meanwhile, cut the cauliflower into florets and place them in a separate pot. Add water to cover the cauliflower and 1 teaspoon of salt. Boil the cauliflower for about 10-12 minutes, or until it’s soft enough to mash.
Mash the Vegetables:
Once the potatoes and cauliflower are tender, drain them well and transfer them to a large bowl. Mash the potatoes and cauliflower together until smooth, using a potato masher or a ricer. If you prefer a creamier texture, you can add 100ml of milk and 80g of butter while mashing.
Mix the Mash:
Crack 2 eggs into the mashed potatoes and cauliflower mixture. Stir in 100g of grated cheese and mix until combined. Add salt and black pepper to taste. This will add flavor and creaminess to the mash.
Prepare the Topping:
In a small bowl, combine the 130g of breadcrumbs with some chopped parsley and olive oil (about 1 tablespoon) to moisten the breadcrumbs. If you’re using candied nuts, chop them up and add them to the breadcrumbs for an extra crunch and sweetness.
Assemble the Dish:
Preheat your oven to 180°C (350°F).
Grease a baking dish with olive oil and transfer the mashed vegetable mixture into the dish, spreading it out evenly.
Sprinkle the breadcrumb mixture on top, making sure it’s evenly spread across the surface.
Bake the Dish:
Place the dish in the preheated oven and bake for 20-25 minutes, or until the topping is golden and crispy.
Serve:
Once the dish is done, remove it from the oven and let it cool for a few minutes. Garnish with additional chopped parsley before serving for a fresh burst of color.
Nutritional Information (Per Serving)
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