- 1 medium head of cauliflower, broken into florets
- 3 cloves garlic, peeled
- 1 tbsp unsweetened almond milk (or milk of choice)
- 1/3 cup parmesan cheese, grated
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
Heat a large stock pot (with steamer attachment) over high heat until boiling. Add cauliflower and garlic cloves to a steaming basket and place over boiling water. Cover and steam until cauliflower is soft when poked with a fork, about 6-8 minutes. Add the steamed cauliflower and garlic to a food processor or bowl for hand mashing. Pulse the food processor until all contents are mostly smooth. Add almond milk, gradually, as needed to bring the mixture together. Try not to use too much as this will cause the mixture to get soupy. Serve hot. Garnish with fresh chives or whatever you like on your mashed potatoes.