Who says a Christmas feast requires toiling in front of a hot stove in smouldering South African summer heat? With this easy Truffle and Parmesan cauliflower mash with fresh figs, the big lunch will be served in a jiffy!
Bring a medium pot of water to a boil and add 1 large head cauliflower broken into florets. Boil until the cauliflower is tender, about 20 minutes. Drain the cauliflower and add 60g butter, 150ml fresh cream, 50g grated Parmesan and 5ml (1 tsp) truffle oil blend. Blitz until smooth. Season with salt and freshly ground black pepper to taste (we find cauliflower needs a fair amount of salt to boost the taste). Serve garnished with fresh figs.
You can get ahead by making your cauliflower mash 2 days in advance, storing in the fridge and simply reheating before serving.
Recipe and styling by Claire Ferrandi
Assisted by Nomvuselelo Mncube
Photograph by Dylan Swart