The veggies and starch all in one. It’s really like a warm creamy potato salad. Very very nice.
The peas were a last minute addition for colour. As it came together I realised that it was just too white. The little chopped chive bits didn’t pop enough. I’m glad I had the peas, and I’m glad they cook quickly.
You will want to prepare most of the ingredients first. Have about a cup of peas cooked and ready, 4 garlic cloves grated, the chives washed + chopped and the cauliflower blanched and ready to go.
Cut your potatoes and cauliflower to about the same size bits. and have an equal amounts of each.
Because the potatoes are cut small into bite sized pieces they will cook quickly. Stir often, and keep covered between stirs. Pay attention to the water levels, do not allow the water to dry off completely, you don’t want the potatoes to start browning. Test for tenderness, when they’re almost done, add the blanched cauliflower and stir.
Do not mix in the creamy sauce until it’s time to serve.
He really should have given this a 10 but he says there’s always room for improvement!