Preparation time is 10minutes
Cook time is 50minutes
Total time is 1hours
Serve is for 4 people
Estimated cost per serve is 8.18 dollar
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 1/2 cup dry white wine
- 25grams unsalted butter
- 850grams cauliflower florets
- 1 onion, thinly sliced
- 1/2 bunch parsley, finely chopped
- crusty bread (to serve)
- 2tablespoons extra virgin olive oil
- 5milliliter extra virgin olive oil spray
- 2kilograms pot-ready mussels
- 2/3 cup ricotta
- 2tablespoons chives, finely chopped
- 1 whole garlic
Method
Step 1 of 3
For the mash, preheat oven to 180°C. Place whole garlic on a square of foil. Spray with oil then wrap and roast for 40 minutes or until very soft.
Step 2 of 3
Meanwhile, bring a saucepan of water to the boil over medium-high heat. Add 850g cauliflower and cook for 10 minutes or until tender. Drain well. Squeeze the soft garlic from the bulb into a food processor. Add cauliflower and 2/3 cup ricotta. Process until smooth. Season and keep warm.
Step 3 of 3
Heat oil and butter in a large saucepan over high heat. Add onion and cook for 2-3 minutes until softened. Add wine and mussels and cover with a lid. Steam for 2-3 minutes, shaking the pan. Uncover and stir through herbs. Serve mussels with cauliflower mash and crusty bread.
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