Cauliflower MashCourse: SidesCuisine: AmericanDifficulty: Easy
This recipe is from the author of Nom Nom Paleo, Michelle Tam. Check out the recipe on her site here.
1 large cauliflower head, cut into uniform pieces
5 garlic cloves
2 tablespoons of butter
Ground black pepper
- Fill a large (6-quart) stock pot with an inch or two of water. Put the pot on a burner set on high, put in a steamer insert, and put on the lid.
- While the water heats up, wash and trim a large head of cauliflower and cut up the florets and stem into pieces of roughly the same size.
- Once the water in the pot is boiling, throw in the stems, the florets, and all of the garlic. Salt everything with garlic salt liberally. Put the lid on the pot and steam everything until soft (about 10 minutes).
- Drain the cauliflower and garlic in a colander, and then toss them in a food processor. Pulse everything until smooth, careful not to over process it. Add garlic salt and black pepper to taste.