Creamy mashed Cauliflower with Butter

Preparation time : 10 mintues
Total cooking time : 25 mintues
Serves : 6

Ingredients:

• 1 Medium fennel bulb
• 1 large cauliflower, trimmed
• 90g Butter
• 1 Tablespoon cider vinegar or white wine vinegar
• 1 Teaspoon salt
• 1/4 Teaspoon sugar

Method :

1. Reserving the fronds, trim the fennel and finely chop the bulb and thin green stems. Set the stems aside. Cut the cauliflower into florets.
2. In a large saucepan, melt 60g of the butter and gently fry the chopped fennel bulb for 5 minutes, stirring occasionally. Add the cauliflower, toss to coat and cook for 1-2 minutes, then add enough water to just cover.
3. Add the vinegar, salt and sugar, and bring to the boil. Reduce the heat and simmer for 15 minutes, or until the cauliflower is very tender. Drain thoroughly, then transfer to a food processor and blend to a smooth puree. Stir in the rest of the butter and the chopped  fennel stems. Season to taste and garnish with fennel fronds.