1 Large head of Cauliflower 1/2 cup chicken or veggie broth 1 tablespoon of butter or Olive Oil 1 Teaspoon of Worchestire sauce 1-2 Teaspoons of salt 1 Tablespoon of Chives Cracked Pepper
Remove green leaves from cauliflower and wash head well. Cut into 8 wedges, leaving the core and stem intact.
Place cauliflower and stock of choice in pot and bring to a boil. Immediately turn to a simmer, place lid on pot and let cauliflower steam until completely soft, about 12-15 minutes.
Drain excess liquid, and using a potato masher (or a large whisk) mash the cauliflower until it’s the consistency of mashed potatoes. Season with butter or oil, worcestershire sauce, salt and pepper.
Sprinkle with chives before serving.
Serving Size: 4
Tip: This is a great ‘blank canvas” recipe that people can dress up however they want. I love to add goat cheese, charred scallions or crispy sage. Obviously, a much lighter alternative to mashed potatoes and I have had people tell me they can’t taste the difference.