Ingredients 

1/2 large (650g) head cauliflower, roughly chopped
2 large (350g) potatoes, peeled, roughly chopped

1 celery stick chopped quite finely
1/2 cup fresh peas
2 tablespoons rice milk
20g olive oil

1/4 cup sunflower seeds
1 tablespoon of brewers yeast
1 teaspoon of your favourite mustard

Method

Place cauliflower and potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 15 to 20 minutes or until vegetables are tender, adding peas in the last few minutes of cooking. Drain well.

Return vegetables to pan over low heat. Toss for 1 minute or until excess liquid has evaporated. Mash until smooth.

Stir in milk, mustard, yeast & oil & celery. Sprinkle with sunflower seeds. Season with sea salt and pepper. Serve.