Ingredients:
1 head of cauliflower
1 tablespoon extra virgin olive oil
1/2 tablespoon butter
salt and pepper to taste
Other Utensils:
Large pot
Strainer
Food processor/blender/potato masher
Bowl
Spoon
Cutting Board
Knife
Directions
Set large pot of water to boil. Salt water!
Cut head of cauliflower into small florets and wash.
When water reaches a roaring boil, toss in all the cauliflower.
Cook for 10 minutes or until veggie is very tender.
Strain, reserving 1/4 cup of the water.
Pour cauliflower into blender or processor (or mash by hand if you're not as lazy as I). Blend.
Add 1/2 of the extra virgin olive oil.
Add 1/2 of the reserved water.
Process (or mash) further.
Add the remaining oil.
Process more!
At this point it is up to you if you want to add more of the reserved water or not. As little or as much as you'd like to get the consistency you're looking for. The cauliflower retains water as you cook it, so if you "over water" it will be runnier. Still tasty, but watery.
Add butter, salt, and pepper and stir until butter melts completely. You can add more butter, I imagine a lot of people would. I just err on the side of letting people add it as they wish when they eat it.
Now then, taste it! Marvel at how you're eating cauliflower and not potatoes.
Tip: Not everyone loves cauliflower. To help those people along I suggest some parmesan cheese (grated) just sprinkled on top. Also awesome? Topped with green onions.
Note: Depending on size and consistency I would say a medium to large head will feed 3-4 adults very comfortably. But sometimes it doesn't seem like much when you're done. (Maybe because I am so hungry by the time it's over.)
Enjoy, but please don't tell potatoes I let you in on this secret. I think I'm already in hot water with them!
