Garlic Mashed Cauliflower

I find cauliflower quite watery when cooked, so I didn’t add any extra milk, cream or liquid. If you want to make this garlic mashed cauliflower extra rich and creamy, you can simply add a little grated parmesan cheese.

  • 1 head cauliflower
  • 4 cloves garlic, peel removed
  • 4 cups chicken or vegetable broth
  • 2 cups water, plus more as needed
  • 2 tablespoons butter
  • 1/2 tablespoon olive oil
  • Sea salt
  • Black pepper
  • Parsley, chopped (optional)
  1. Remove the leaves from the cauliflower, break the cauliflower up into florets or chop up the head into pieces.
  2. In a large pot, combine broth, water, cauliflower, and garlic, adding extra water as needed until cauliflower is completely covered.
  3. Bring to a boil and then cook on a simmer for 15-20 minutes until cauliflower is tender and can easily be pierced with a fork.
  4. Once cooked, in a large colander, strain cauliflower and garlic cloves (do not discard garlic).


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