Creamy Mashed Cauliflower "Potatoes"

side cauliflower milk/cream quick & easy vegetarian wheat/gluten-free quick and healthy healthy

Rhoda Boone

Serves 4

Source

Ingredients

1 small head of cauliflower (about 1 1/2 pounds), chopped

3 garlic cloves, peeled

1/4 cup (or more) whole milk

2 tablespoons unsalted butter

1 teaspoon kosher salt, plus more

1/2 teaspoon freshly ground black pepper, plus more

Chopped chives (for serving; optional)

Method

Pour water into a medium pot to a depth of 1/4". Add cauliflower and garlic and cover pot. Bring to a boil and cook until florets are easily pierced with a paring knife, about 8 minutes. Drain well and transfer to a food processor. Add milk, butter, 1 tsp. salt, and 1/2 tsp. pepper. Purée until smooth, adding more milk if needed. Season to taste with salt and pepper. Top with chives, if using.

Mashed cauliflower made 2 days ahead. Transfer to an airtight container and chill. Rewarm before serving.