Description
Creamy, buttery cauliflower mashed potatoes made with just 3 ingredients! You’ll love this easy, comforting side that pairs perfectly with everything from holiday roasts to cozy weeknight dinners.
Ingredients
Scale
- 1 head of cauliflower, cut into florets
- 3 cloves of garlic
- 2 tablespoons of unsalted butter
- salt & pepper to season
Instructions
- Cut cauliflower into florets. Place florets and whole garlic cloves in a medium saucepan and add about 1″ of water until the florets are halfway covered. Season with salt. Cover.
- Heat to medium-high heat and steam cauliflower for 10-15 minutes, or until fork-tender.
- Drain liquid and let cauliflower rest in a colander for 5 minutes.
- In the meantime, use the same pan you just cooked cauliflower in and add butter. Melt over medium-low heat.
- Next, add cauliflower to a blender or food processor. Pulse until smooth or at your desired consistency. Then pour back into the pan with butter. Stir to incorporate the butter. Season with salt and pepper to taste and serve.
Notes
- To Store: Store cooled puree in an airtight container in the fridge for up to 5 days.
- To Reheat: Warm individual servings in the microwave.
- To Freeze: Freeze in a freezer bag with all the air removed for up to 3 months. Thaw in the fridge before reheating.
