Mashed Cauliflower

1. 1
   prep · ~5 min

   Prep the cauliflower and garlic.

   1.Trim the leaves and core from the cauliflower. Cut into evenly sized florets.

   2.Peel the garlic cloves and keep them whole.
2. 2
   steam · ~15 min

   Steam the cauliflower and garlic until very tender.

   1.Fill a large pot with 2 inches of water and bring to a boil over high heat.

   2.Place cauliflower florets and garlic cloves in a steamer basket.

   3.Set the basket in the pot, cover, and steam until fork-tender (12-15 min).

   TIPThe cauliflower must be very soft — undercooked florets will make the mash grainy.
3. 3
   prep · ~2 min

   Drain and dry the steamed cauliflower.

   1.Transfer the steamed cauliflower and garlic to a clean kitchen towel.

   2.Press gently to remove as much excess moisture as possible.

   TIPRemoving water here prevents a watery mash. Don't skip this step.
4. 4
   mix · ~3 min

   Blend into a smooth puree.

   1.Add the drained cauliflower, garlic, butter, and heavy cream to a food processor.

   2.Season with salt and black pepper.

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

   TIPA food processor makes the creamiest texture. For a chunkier mash, use a potato masher.
5. 5
   garnish · ~1 min

   Garnish with chives and serve hot.

   Transfer the mashed cauliflower to a warm serving bowl. Sprinkle with fresh chives and an extra crack of black pepper.

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