Low Iodine Mashed Cauliflower

Total time25 min

Prep time10 min

Cook time15 min

5.0

(21)

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Ingredients

4 servings

1 large head cauliflower (about 2 lbs), cut into florets
3 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 cloves garlic, minced
3 tbsp heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
½ tsp salt, plus more to taste
¼ tsp black pepper

For serving

2 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Fill a large pot with 1 inch of water and bring to a boil over high heat. Set a steamer basket inside, add the cauliflower florets, cover, and steam until completely tender and easily pierced with a fork, 12–14 minutes.
2
While the cauliflower steams, melt the butter in a small skillet over medium-low heat. Add the garlic and cook, stirring, until fragrant and just softened, about 1–2 minutes. Remove from heat.

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