8 cups cauliflower florets
3 cloves of garlic, minced
14 ounces of vegetable broth or bone broth. I use bone broth
Salt and pepper to taste
1. Chop cauliflower into pieces and mince garlic. In a large saucepan combine cauliflower, garlic and broth. Make sure the liquid covers everything and add water if needed. Bring it to a boil and reduce heat to medium-low and simmer until cauliflower is tender, about 12 minutes.
2. Reserve 2 tbsp of cooking liquid, then drain cauliflower and put into a food processor and blend. (I like to keep the broth that is left over to use as stock, don't waste it!) Process cauliflower till smooth and add the 2 tbsp of liquid and puree for a few seconds more. Season with salt and pepper and top with chives if desired.
This taste just like mashed potatoes but even better! If I hadn't of known they were cauliflower I'd say they were the best potatoes I'd ever eaten!