Faux Garlic Mashed Potatoes Recipe

Ingredients

• 2 packages riced cauliflower or 1 medium head of cauliflower, 16-ounce
• 2 tbsp Extra Virgin Olive Oil
• 2 cups water
• 1 tsp Kosher Salt
• 1/2 tsp ground black pepper
• 3 tbsp Butter plus extra for serving
• 1/4 cup Grated Parmesan
• 1 each medium minced garlic clove
• 2 tbsp chopped fresh chives

Instructions

1. If you're using a whole head of cauliflower, halve the cauliflower and then cut out the core so you have the florets remaining. Finely chop the cauliflower in a food processor fitted with a blade or with a sharp knife. The smaller pieces the better for faster cooking and a creamier texture.
2. In a large rimmed sauté pan over medium high heat, add the olive oil. Add the chopped cauliflower and sauté, stirring regularly until the cauliflower has lightened in color, about 3 to 5 minutes.
3. Add the water and salt to the cauliflower and bring to a boil. Cover and bring down to a simmer, and cook until the cauliflower is tender, about 10 minutes.
4. Reserving 1/4 cup of the cooking liquid, drain the cauliflower. Place the drained cauliflower into the food processor and add pepper, butter, Parmesan, and garlic. Blend, until ingredients are well incorporated and the cauliflower is smooth. Add the cooking liquid and more salt if necessary.
5. Garnish with chives and a pat of butter. Serve hot.

Additional information