Steamed cauliflower florets get blitzed until silky smooth with softened garlic and a good pinch of salt and black pepper, turning into a puree that's every bit as creamy and comforting as classic mashed potatoes. The food processor does the real work here, whipping everything into a light, fluffy texture with zero lumps. A scattering of fresh chives on top adds color and a mild onion bite that plays perfectly against the garlicky base. It's a low-carb, veggie-forward side that comes together in under 20 minutes, making it an easy weeknight stand-in for heavier mashes. This one's a solid pick for a plant-based table, equally at home next to roasted vegetables or a hearty grain bowl.
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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.
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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