1 head cauliflower
4 cloves garlic
1 teaspoon salt
3 ounces cream cheese-full fat
2 tbsp unsalted butter
salt and pepper to taste
½ cup flat leafed parsley, chopped
- Separate the head of cauliflower into florets. Slice the core. Fill a covered large saucepan with 2 inches of water and add 1 teaspoon salt. Add the florets, the stems and the garlic cloves. Cover and heat the water to a strong simmer. Cook the cauliflower and garlic until soft when pierced with a fork, about 15 minutes.
- Drain and place the cooked cauliflower and garlic 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.