1 medium head cauliflower, roughly chopped
4 cloves garlic
3 ounces cream cheese-full fat
2 tbsp unsalted butter
salt and pepper to taste
½ cup flat leafed parsley, chopped
- Steam the cauliflower and garlic until easily pierced with a fork, about 10-15 minutes.
- Drain the cauliflower in a strainer. Using a ladle, press the cooked cauliflower to remove extra water. Place the cauliflower into a large mixing bowl.
- Add the cream cheese and butter and mash with a potato masher or purée with an immersion blender.
- Stir in the chopped parsley and season with salt and pepper to taste. Serve hot.