Garlic Mashed Cauliflower Recipe

Garlic Mashed Cauliflower

I’ve noticed that cauliflower can become somewhat watery when cooked, so I refrained from adding any extra milk, cream, or liquid. However, if you desire to elevate this garlic mashed cauliflower, also known as cauliflower mashed potatoes, to a level of exceptional richness and creaminess, you can readily incorporate a touch of grated parmesan cheese.

Ingredients

1 head cauliflower
4 cloves garlic, with peels removed
4 cups chicken or vegetable broth
2 cups water, with additional as needed
2 tablespoons butter
1/2 tablespoon olive oil
Sea salt
Black pepper
Parsley, chopped (optional)

Instructions

Begin by removing the leaves from the cauliflower and breaking it into florets or chopping the head into pieces.
In a spacious pot, combine the broth, water, cauliflower, and garlic, adding extra water if necessary to ensure the cauliflower is fully submerged.
Bring the mixture to a boil and then reduce the heat to simmer for 15-20 minutes, until the cauliflower becomes tender and easily pierced with a fork.
After cooking, strain the cauliflower and garlic cloves in a large colander, ensuring not to discard the garlic.
Return the strained cauliflower and garlic to the original pot, off the heat, and add the butter, olive oil, seasoning with salt and pepper.
Utilize a potato masher to combine the ingredients until a smooth consistency is achieved. For an even creamier texture, transfer the mixture to a food processor and blend until smooth.
Taste and adjust the seasoning with additional salt and pepper as needed, and optionally garnish with chopped parsley.