Cut the cauliflower into florets, place in a sauce and cover with water. Bring to the boil then cover and simmer for 10-12 minutes until soft.
Drain then mash with a fork (or potato masher), adding half of the butter and the cream. I blended mine with a hand blender to make it very smooth.
Finely chop the cabbage in thin slices.
Heat the remaining butter in a frying pan and add the cabbage and the spring onions. Gently saute for 5 minutes until soft.
Add the cabbage and spring onion to the mashed cauliflower and season. Mix thoroughly.
Spoon into a serving dish and scatter with the chopped parsley.