Look, this isn't a ‘healthy’ recipe. It’s just a good one. Potatoes are no less a vegetable than
cauliflower, and its only tradition that has us mashing them instead. So give this a try. The tea isn't mandatory, but the smoky notes
in it add a subtle but lovely allure.
1 medium pot of brewed Lapsang Souchong
2 head off cauliflower, chopped
Cracked black pepper
4 tablespoons unsalted butter
¼ cup of heavy cream
Add tea to large stockpot, fill with water, and salt
liberally. Bring to boil. Add cauliflower, pepper. Boil until softened. Mash together with butter and cream. Enjoy the accolades.
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