Cauliflower Mashed Potatoes


8 cups bite-size cauliflower florets (about 1 large head)
4 cloves garlic, crushed and peeled
1/3 cup nonfat buttermilk (see Tip below)
4 teaspoons extra-virgin olive oil, divided
1 teaspoon grass fed butter
1/2 teaspoon sea salt
Freshly ground pepper to taste
Snipped fresh chives for garnish


Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 3 to 5 minutes.) Place the cooked cauliflower and garlic in a food processor.  Add buttermilk, 2 teaspoons oil, butter, salt and pepper; pulse several times, then process until smooth and creamy.  Transfer to a serving bowl.  Drizzle with the remaining 2 teaspoons oil and garnish with chives. Serve hot.

Notes: No buttermilk? You can make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup almond milk.

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