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Try this creamy cauliflower purée instead of mashed potatoes—it's more nutritious, lower-carb, and just as delicious.
Recipe information
Total Time
20 minutes
Yield
Serves 4
Ingredients
1 small head of cauliflower (about 1 1/2 pounds), chopped
3 garlic cloves, peeled
1/4 cup (or more) whole milk
2 tablespoons unsalted butter
1 teaspoon kosher salt, plus more
1/2 teaspoon freshly ground black pepper, plus more
Chopped chives (for serving; optional)
Preparation
Step 1
Pour water into a medium pot to a depth of 1/4". Add cauliflower and garlic and cover pot. Bring to a boil and cook until florets are easily pierced with a paring knife, about 8 minutes. Drain well and transfer to a food processor. Add milk, butter, 1 tsp. salt, and 1/2 tsp. pepper. Purée until smooth, adding more milk if needed. Season to taste with salt and pepper. Top with chives, if using.
Do Ahead
Step 2
Mashed cauliflower made 2 days ahead. Transfer to an airtight container and chill. Rewarm before serving.
Recipe notes
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