Ingredients:
1 large head of cauliflower, cored and cut into florets
2 tablespoons butter (or olive oil for a dairy-free option)
2-4 tablespoons milk, cream, or unsweetened almond milk (adjust to desired consistency)
1/4 cup grated Parmesan cheese (optional, for extra flavor)
1-2 cloves garlic, minced (optional)
Salt and freshly ground black pepper to taste
Fresh chives, chopped, for garnish (as seen in the picture)
Instructions:
Steam or Boil Cauliflower: Place the cauliflower florets in a steamer basket over boiling water, or directly into a pot of boiling salted water. Cook until very tender, about 10-15 minutes. It should be easily pierced with a fork.
Drain Thoroughly:
This is a crucial step to avoid watery mashed cauliflower. Drain the cooked cauliflower very well. You can even place it back in the empty pot over medium heat for a minute or two to allow excess moisture to evaporate, stirring occasionally.
Mash:
Transfer the hot, drained cauliflower to a large bowl. Add the butter (and minced garlic, if using).
Add Liquid and Seasoning:
Start by adding 2 tablespoons of milk/cream and mash with a potato masher, immersion blender, or food processor until smooth and creamy. If using a food processor, be careful not to over-process, or it can become too thin.
Adjust Consistency and Flavor:
Gradually add more milk/cream, one tablespoon at a time, until you reach your desired consistency. Stir in the Parmesan cheese (if using). Season generously with salt and black pepper.
Serve:
Taste and adjust seasoning as needed. Garnish with fresh chopped chives before serving.
Enjoy!