Cauliflower mash pairs well with almost any protein, but it’s particularly good with Beef Cheek Braised with Tomatoes.

1 small head cauliflower, cut into florets

1 cup/240 ml Chicken Broth

3 pieces of bacon, diced

¼ cup/45 g leeks, thinly sliced

3 cloves garlic, minced

1-2 tbsp/15-30 g butter

¼ cup/10 g fresh parsley, chopped

Place cauliflower and chicken broth in a pot with a tight-fitting lid. Bring to a boil, then simmer until cauliflower is tender and mashes easily.

Meanwhile, heat a heavy-bottomed pan over medium-low heat. Add bacon and cook until crispy. Once bacon is cooked, set bacon bits aside, leaving bacon fat in the pan. Let the bacon fat cool slightly.

While cauliflower is cooking, add leeks to the bacon grease and sauté over medium heat. Sauté leeks until soft, about 5 minutes. Add garlic and sauté for a minute or two until fragrant. Set aside. Once cauliflower is ready, mash down with a fork and add leek/garlic sauté and butter to pot. Use 2 tbsp/30 g of butter, if you prefer a creamier consistency. Use an immersion blender to thoroughly mix to desired consistency. Mix in chopped parsley with a fork. Top with bacon and serve!