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Kaiserschmarrn is a popular Austrian shredded pancake dish.
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– 1 large cauliflower head (roughly 900g) – 60ml double cream – 30g unsalted butter, plus extra for serving – Sea salt, to taste – White pepper, to taste – Pinch of ground nutmeg (optional) – Fresh chives for garnish (optional) – Water for boiling – Extra salt for the cooking water
Cut one large cauliflower into evenly-sized florets and give them a jolly good wash under cold running water.
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Pop the florets into a large pot of lightly salted water and bring to the boil, cooking for approximately 10-12 minutes until properly tender.
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Whilst the cauliflower is cooking, warm up 60ml of double cream and 30g of butter in a small saucepan until the butter has melted.
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Drain the cauliflower thoroughly in a colander and allow it to steam dry for a few minutes to ensure a proper mash.
Transfer the cooked cauliflower to a food processor, add the warm cream mixture, a pinch of white pepper, and blitz until smooth as silk.
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Season to taste with sea salt and perhaps a dash of nutmeg, giving it all a final whizz to incorporate.
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Will you try this recipe?
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