Mashed Cauliflower

Take any old head of cauliflower and wash it really well.
Just lay it on your cutting board and start slicing it (about half to three-quarter-inch slices will be fine).

Break the slices up in your deep frying pan. Pour in the water, garlic, salt and pepper and cover with a lid. (The garlic takes away the cabbage taste.) Let simmer on medium low heat until the veggie is fork tender and the water is all gone. You can take the lid off for the last few minutes of cooking to boil off the water, but watch it though—it will burn easily!

Here’s the fun part!

Add the butter and sour cream. Take it off the heat and mash. I just use my big wooden paddle to mash it up, but if I’m trying to impress someone, or they’ve never eaten this, I’ll whip out my hand blender and puree.

This batch has butter and sour cream because I have it left over. I’ve used grated cheese many times, too! Or traditional butter and milk. (But be careful with the milk. They’ll get runny!)

Serve with extra butter and enjoy!