Ingredients:

  • 2 lbs cauliflower, cut into small, uniform florets
  • 3 cloves garlic, smashed and minced
  • 4 tbsp unsalted butter, cubed
  • 1/4 cup heavy cream
  • 1/4 cup parmesan cheese, finely grated
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper

Instructions:

  1. Cut the cauliflower into equal sized florets. Note: Uniform size means they all soften at the same time.
  2. Sauté the minced garlic in 1 tablespoon of the butter over medium heat for 1 minute until it smells fragrant but isn't brown.
  3. Add cauliflower florets to the pot with the garlic and add enough water to barely cover them.
  4. Bring to a boil, then reduce to a simmer, cover, and cook for 8-10 minutes until a fork slides in with zero resistance.
  5. Drain the cauliflower thoroughly in a colander, shaking it well to remove all excess water. Note: This is the most important step for a thick Mashed Cauliflower.
  6. Transfer the hot cauliflower to a food processor.
  7. Add the remaining cubed butter, heavy cream, parmesan cheese, salt, and pepper.
  8. Blitz on high for 1-2 minutes until the mixture is completely smooth and whipped.