Ingredients

The following ingredients have 4 Servings
  • 1 head cauliflower (cut into florets (see notes))
  • 2 cups chicken stock/broth (or vegetable broth, or, in a pinch, water)
  • kosher salt (to taste)
  • black pepper (to taste)
  • 2 tablespoons butter
  • 1/4 cup heavy cream  (or half and half, or whole milk)
  • 1/4 cup chopped fresh herbs  (I used parsley and dill)

Instruction

  • Add the cauliflower and chicken broth (2 cups) to a large pot, along with a generous pinch of kosher salt. Bring to a boil, cover, and simmer on low for 20 minutes, or until cauliflower pieces, including any stems, are very tender when you stick a fork in them.
  • Drain the cauliflower and add it back to the pot.
  • Use a potato masher to mash the cauliflower to desired consistency. If you want it to be VERY smooth, use a food processor or blender to pulverize it.
  • Add the butter (2 tablespoons), heavy cream (1/4 cup), and fresh herbs to the mashed cauliflower. Continue to mash (or blend) until all ingredients are combined. Season to taste with salt and pepper.
  • Serve garnished with more herbs and/or butter, if desired.