Creamy Cauliflower Mash

1. 1
   prep

   Trim and wash the cauliflower.

   Remove the leaves and core from the cauliflower. Cut into evenly sized florets so they steam at the same rate. Rinse well.

2. 2
   steam · ~10 min

   Steam the cauliflower until fork-tender.

   1.Bring a large pot with 300ml water to a boil over high heat.

   2.Place the steamer basket in the pot, add the cauliflower florets, and cover with a lid.

   3.Steam until a fork slides through easily, 8 to 10 minutes.

   TIPDon't overcook — mushy cauliflower will make a watery mash. Check at 8 minutes.
3. 3
   saute · ~2 min

   Sauté the garlic in butter.

   1.While the cauliflower steams, melt the butter in a small pan over medium-low heat.

   2.Add the minced garlic and cook until fragrant and just golden, about 1 minute.

   3.Remove from heat.

   TIPKeep the heat low — burnt garlic tastes bitter.
4. 4
   mix · ~2 min

   Blend the cauliflower with butter, cream, and seasonings.

   1.Drain the steamed cauliflower well and transfer to a food processor.

   2.Add the butter-garlic mixture, heavy cream, salt, pepper, and nutmeg.

   3.Pulse until smooth and creamy, scraping down the sides as needed.

   4.Taste and adjust salt or pepper if needed.

   TIPFor a chunkier mash, pulse a few times. For silky-smooth, let the processor run 30 seconds.
5. 5
   garnish

   Garnish with chives and serve hot.

   Spoon the mash into a serving bowl, sprinkle with fresh chives, and serve immediately.

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