Mashed Cauliflower "Potatoes"

Ingredients

• 1 large head cauliflower, cut into florets
• 2 tbsp dairy-free butter
• 2 tbsp unsweetened almond milk
• 1 garlic clove, minced
• salt and pepper to taste
• chopped chives for garnish (optional)

Method

1. 1

   Steam the cauliflower florets until very tender, about 10-12 minutes.

2. 2

   Let the steamed cauliflower cool slightly, then wrap it in a clean kitchen towel and squeeze firmly over the sink to remove as much water as possible — cauliflower holds a surprising amount of water even after steaming, and squeezing it dry like this is what keeps the finished mash thick and creamy; skipping this step leaves the mash loose, watery, and prone to pooling liquid on the plate.

3. 3

   Add the squeezed cauliflower to a food processor with dairy-free butter, almond milk, and garlic.

4. 4

   Blend until smooth and creamy, scraping down the sides as needed.

5. 5

   Season with salt and pepper to taste, and garnish with chives if using.