- 2.5 tbs Cauliflower
- 2 cloves Garlic
- Ground Black Pepper, Steenbergs
- 1/2 tsp Salt
- 1 tbsp Butter
Separate cauliflower into florets and cut in smaller chunks. In a medium pot, combine cauliflower, garlic and enough cold water to cover the vegetables. Cover with a lid and bring to a boil. Reduce heat to low and cook for about 10 minutes or until cauliflower is fork tender. Drain. Add butter or olive oil, salt and ground black pepper to taste. Using a food processor, process until very smooth or has reached desired consistency. Adjust salt and pepper to taste, if necessary. Serve hot just like you would serve mashed potatoes. Refrigerate in a glass airtight container for up to 3-4 days.