- 1 medium head cauliflower, trimmed and cut into small florets (about 6 to 7 cups)
- 1 tablespoon extra virgin olive oil
- Sea salt and ground black pepper, to taste
|Medium head of cauliflower trimmed.|
|Cauliflower cut into small florets.|
|Cook until tender, about 10 minutes.|
|Mash with potato masher, I like it kind of chunky. (Or you could puree in a food processor.)|
|Add pepper, olive oil, butter and stir. Ready to eat. Top with grated cheese if desired.|
*To make this a low sodium dish, I did NOT add salt to the water, nor did I season with salt, only pepper. I also added a tablespoon of butter in addition to the olive oil.
This freezes well too.