Cauliflower Mashed Potatoes

Heat a large stock pot (with steamer attachment) over high heat until boiling. Remove the stem from the cauliflower and cut into pieces for steaming. Add cauliflower and garlic cloves to a steaming basket and place over boiling water. Cover and steam until cauliflower is soft when poked with a fork, about 6–8 minutes. (Tip: If you let the cauliflower cool down a bit after it’s done steaming, it’ll dry out a bit, which makes it much easier to get a good texture on the mash. It also lets you add other flavorful liquids to balance out the moisture content.)

Add steamed cauliflower and garlic to a food processor (or, if you’d prefer, mix in a large bowl with an immersion blender or a potato masher). Add Parmesan, salt and pepper. Pulse until all contents are mostly smooth. You want some texture here, but not a lot. You may need to scrape the sides of the blender or to move around the cauliflower to make sure it all gets mashed. Use the chicken broth (or almond milk), tablespoon by tablespoon, as needed to bring the mixture together. Try not to use too much as this will cause the mixture to get soupy. You want to keep it as thick as possible (like mashed potatoes).

Serve hot. Feel free to garnish with some butter, chives or whatever you like on your mashed potatoes.