Garlic Cauliflower Mashed Potatoes
Ingredients
The mash
-
1
large head
cauliflower (~3 pounds)
-
5
large cloves
garlic
-
¼
teaspoon
ground nutmeg
-
¼
teaspoon
freshly ground black pepper
-
to taste
Diamond Crystal kosher salt
-
2
tablespoons
olive oil, avocado oil, or fat of choice
Optional toppings
-
to taste
sliced green onions
-
to taste
chives
-
to taste
minced fresh herbs (e.g., thyme, chervil, parsley)
-
to taste
crispy bacon bits
Instructions
- Fill a large stock pot with an inch or two of water, place a steamer insert inside, and cover.
- Wash and trim the cauliflower, cutting it into florets and stems of similar size.
- Once the water is boiling, add the stems, half of the florets, and all the garlic, seasoning with salt.
- Add the remaining florets, season with more salt, cover, and steam until soft (about 10 minutes).
- Transfer the cooked cauliflower and garlic to a food processor.
- Add the ground nutmeg, black pepper, and oil, then blend until smooth.
- Taste and adjust seasoning as necessary, then serve immediately or refrigerate for up to four days.
Nutrition Facts (estimated)
Servings
6
Calories
105
Total fat
6g
Total carbohydrates
12g
Total protein
5g
Sodium
20mg
Cholesterol
0mg
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