4 Servings

1 head cauliflower
4 tbsp butter
3 tbsp double cream
¼ head green cabbage (finely shredded)
¼ cup spring onions (chopped)
1 handful dill (finely chopped)
1 pinch pinch salt and black pepper


Steam the cauliflower.

While you’re steaming the cauliflower, saute the cabbage in the butter in a large pan until it is soft and translucent.

Once the cauliflower is soft, pour off the water and add the cauliflower to the pot with the cream and 2 tbsp of butter with
some salt and pepper, then puree with the stick blender.

Now, mix the ‘caulimash’ with the cabbage along with the spring onions, dill and a last round of seasoning.

Serve immediately.