This recipe first appeared in Food magazine issue 72.
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Ingredients
Method
1.Place the cauliflower, potato and garlic in a pan with water and cook until the cauliflower and potato are tender (about 12 minutes). Drain well and add the rocket leaves.
2.Place the cauliflower mixture in the bowl of a food processor and add the butter, sour cream and lemon zest. Process the mash until it is well combined and quite smooth. Season with the salt and freshly ground black pepper.
3.Reheat the mash over a gentle heat and serve immediately with herb-crusted salmon.
