- 1 large head of cauliflower
- 5 large garlic cloves
- 2 tablespoons grassfed butter
- ¼ teaspoon freshly ground nutmeg
- Freshly ground black pepper to taste
1.) Fill up a large (6-quart) stock pot with an inch or two of water. Cover with a lid and put the pot on a burner set on high.
2.) While waiting for the water to boil, wash and trim the cauliflower. Cut up the florets and stem. Slice up all the garlic cloves.
3.) Once the water in the pot is boiling, throw in the stems, half of the florets, and all of the garlic. Salt everything liberally.
4.) Then, put in the rest of the cauliflower, season with more salt, replace the lid, and steam everything until soft (~10 minutes).
5.) Drain everything into a colander. OPTIONAL: Dump it all into a food processor fitted with the steel knife attachment. Season with some fresh cracked pepper and nutmeg. Add the butter.
**You can also add the drained cauliflower back into the pot and smash it with a potato masher if you don't have a food processor. And then you can mix in the pepper, nutmeg, and butter.**
6.) Process everything until smooth. Season to taste. These “mashed potatoes” also reheat just fine in the microwave to have during the week!
- I love this with pork chops! :)
Certified Personal Trainer and Nutrition Coach