Instructions

• Bring a large pot of water to a boil. Add the cauliflower florets and cook until very tender, about 10 minutes.
• Before draining, remove and set aside 1/4 cup of the cooking liquid (this can be used instead of the milk). Drain the cauliflower thoroughly.
• While the cauliflower cooks, heat 1 tablespoon extra virgin olive oil in a small sauté pan over medium-low heat. Add 2 minced garlic cloves and sauté about 30 seconds, until just golden and fragrant. Remove the pan from the heat.
• Transfer the drained cauliflower to a large bowl (or to a food processor). Mash with a potato masher for a chunkier texture, or use an immersion/hand blender or food processor to puree until smooth.
• While mashing or blending, slowly add 1/4 cup milk (skim or reduced-fat) and continue mixing until you reach the desired consistency. If substituting, use the reserved 1/4 cup cooking liquid or 1/4 cup unsweetened non-dairy milk in place of the milk.
• Stir in the sautéed garlic and olive oil mixture.
• Add 1/2 teaspoon salt and freshly ground black pepper to taste; stir to combine.
• Serve warm.