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Ingredients

1 large head (2kg) cauliflower, trimmed, roughly chopped
1.5kg sebago potatoes, peeled, chopped
3 garlic cloves, quartered
1 cup fresh basil leaves
2 tablespoons pine nuts, toasted
1 tablespoon lemon juice
1 cup grated parmesan
1/4 cup extra virgin olive oil
250g smooth ricotta
50g butter, chopped

Method

Step 1 Place cauliflower, potato and garlic in a large saucepan. Cover with water. Bring to the boil over high heat. Reduce heat to medium-low. Boil for 15 minutes or until vegetables are tender.
Step 2 Meanwhile, place basil, pine nuts, lemon juice and 1/4 cup parmesan in a small food processor. Process until finely chopped. With motor operating, gradually add oil in a slow, steady stream until well combined. Season with salt and pepper.
Step 3 Drain cauliflower mixture. Return to pan over low heat. Mash until well combined. Add remaining parmesan, ricotta and butter. Mash until smooth and combined. Season with salt and pepper.
Step 4 Spoon mash into a serving bowl. Swirl through pesto. Serve.

Garlicky cauliflower and pesto swirl mash

How to make Garlicky cauliflower and pesto swirl mash

Ingredients

Method