- 1 medium head cauliflower, trimmed and cut into small florets (about 6 to 7 cups)
- 1 tablespoon extra-virgin olive oil (EVOO)
- Fine sea salt and ground black pepper, to taste
- Fresh garlic (if desired)
Bring a large pot of salted water to a boil. Add cauliflower and cook until very tender, about 10 minutes. Reserve 1/4 cup of the cooking liquid and then drain.
Add oil and reserved water, 1 tablespoon at a time for desired texture while mashing cauliflower with a potato masher. Season with salt and pepper (and minced garlic if desired) and serve. (May substitute organic butter for EVOO.)