Hello lovelies,
this dish needs nothing more than a pot and a baking tray, and still it feels a little festive. The cauliflower potato mash is finished with truffle oil, which makes it wonderfully aromatic without being heavy. On top go green asparagus, smoked tofu, shallots and sun-dried tomatoes, all roasted together in the oven.
The idea comes from my truffle mashed potatoes from the Christmas menu, which we love so much that they have long stopped being a Christmas-only dish. With cauliflower the mash turns lighter and takes on a delicate, almost nutty flavor.
Why cauliflower and potatoes?
Cauliflower alone quickly turns watery, potatoes alone can be a little heavy. Together the potato brings the creaminess and the cauliflower the lightness. Let the vegetables steam off briefly after draining, before the milk and butter go in, and the mash turns out nice and firm.
Cauliflower is a regular guest in our kitchen anyway. When I have more time on the weekend, I turn it into my cauliflower parsnip gnocchi, real comfort food for cold days.
For the oven I use smoked tofu, because it turns crisp as it roasts and gives the dish a gently smoky note. Asparagus and tofu are a well-practiced team in my creamy spring pasta with asparagus and tofu too.
With truffle oil the rule is: use it sparingly and stir it in only at the end. Heat makes the aroma fade quickly, and a few drops over the finished plate do more than a big splash in the pot.
When guests come over, I also like to serve the mash with my truffle tofu strudel with mushrooms and chestnuts. I would love to hear how the cauliflower potato mash turned out for you.
