Ingredients
- 1 head fresh cauliflower
- 1 cup (250 ml) chicken stock
- ¼ teaspoon fresh cracked pepper
- 2 cloves garlic, crushed
How to Make It
- Cut your cauliflower head into small chunks of the florets and stem.
- Place all ingredients in a medium saucepan or Dutch oven and bring to a boil.
- Reduce heat to medium heat, and cover, allowing to cook for 20 minutes or so until the cauliflower is very tender and easily mashed with a fork. You may need to add more stock if everything is dried up . . . or if you have a lot of liquid still remaining, pour most of it off into a bowl and reserve. Much better to start with too little liquid than too much (you can always add more if needed). Cauliflower holds a ton of liquid, so start with less than you think necessary.
- Carefully pour cauliflower and all ingredients into the bowl of a food processor, or keep in pan and use an immersion blender or hand mixer to mash. If the mashed cauliflower seems too dry, add in some of the reserved liquid or additional chicken stock.
