Bring a pan of salted water to the boil, then reduce the heat and simmer the cauliflower until tender, about 10 mins. Drain well, then return to the pan, cover with a tea towel and leave to steam-dry for a couple of minutes.

Tip the cauliflower into a food processor and blend. Add the crème fraîche and parmesan, and blend again until smooth. Taste and season.

To make the brown butter, melt the butter in a small frying pan. Add the sage leaves and continue to cook until the butter turns brown and nutty, and the sage is crisp.

Transfer the cauliflower mash to a warm serving dish, spoon over the sage butter and serve.