Creamy Mashed Cauliflower

1. 1
   prep · ~10 min

   Steam the cauliflower and garlic until tender.

   1.Fill a large pot with 2 cups water and fit with a steamer basket.

   2.Add cauliflower florets and whole garlic cloves to the basket.

   3.Cover and bring to a boil over high heat, then steam for 8-10 minutes until fork-tender.
2. 2
   mix · ~2 min

   Drain thoroughly and squeeze out excess moisture.

   Transfer the steamed cauliflower and garlic to a clean kitchen towel or cheesecloth. Gather the corners and squeeze firmly to remove as much excess water as possible. This is the secret to a thick, not watery, mash.

   TIPSkipping the squeeze leads to a loose, soupy mash — take the extra minute here.
3. 3
   mix · ~2 min

   Blend the ingredients into a smooth puree.

   1.Return the squeezed cauliflower and garlic to the food processor.

   2.Add cream cheese, butter, salt, and black pepper.

   3.Pulse until completely smooth and creamy, scraping down sides as needed.
4. 4
   mix · ~1 min

   Adjust consistency and seasonings to taste.

   Check the texture. If too thick, blend in a tablespoon of warm water at a time. Taste and add an extra pinch of salt or pepper if needed. The mash should be velvety and well-seasoned.

5. 5
   serve

   Transfer to a serving bowl, garnish with chives, and serve hot.

   Spoon the mashed cauliflower into a warm serving bowl. Dot with a small pat of extra butter if you like, scatter the fresh chives over the top, and serve immediately.

   TIPA drizzle of good olive oil and a crack of black pepper right before serving makes it look and taste restaurant-quality.

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