Ingredients:

  • 1 large head of cauliflower (about 2 pounds / 900g), cut into florets
  • 3 tablespoons (45g) unsalted butter, plus more for serving
  • 3 cloves garlic, minced
  • ½ cup (120ml) unsweetened almond milk (or whole milk for creaminess)
  • Salt and black pepper to taste
  • ¼ teaspoon nutmeg (optional)
  • Fresh parsley for garnish (optional)

Instructions:

  1. In a large pot, add the cauliflower florets and cover with water. Bring to a boil and cook for 10-12 minutes or until fork-tender.
  2. Drain the cauliflower in a colander and allow it to steam dry for a couple of minutes.
  3. In the same pot, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
  4. Return the drained cauliflower to the pot and mash with the potato masher. (For a creamier texture, transfer to a food processor.)
  5. Stir in the sautéed garlic, almond milk, salt, black pepper, and nutmeg (if using) until well combined and creamy.
  6. Taste the mixture and adjust seasoning as needed.
  7. Transfer the mashed cauliflower to a serving dish, top with a pat of butter, and garnish with fresh parsley if desired.