# Ingredients:
→ Vegetables
01 - 1 large head cauliflower (approximately 2.6 lbs), cut into florets
02 - 4 garlic cloves, peeled
→ Dairy
03 - 3 tablespoons unsalted butter (or olive oil for vegan alternative)
04 - 1/4 cup milk or unsweetened plant-based milk
→ Herbs & Flavorings
05 - Zest of 1 lemon
06 - 1 tablespoon fresh lemon juice
07 - 2 tablespoons fresh chives, finely chopped
08 - 1 tablespoon fresh parsley, finely chopped
09 - 1/2 teaspoon salt, plus additional to taste
10 - 1/4 teaspoon freshly ground black pepper
# Instructions:
01 - Bring a large pot of salted water to a boil. Add cauliflower florets and garlic cloves. Cook 12 to 15 minutes until cauliflower is very tender.
02 - Drain cauliflower and garlic thoroughly, allowing them to sit in a colander for 2 to 3 minutes to release excess moisture.
03 - Transfer cauliflower and garlic to a food processor or large bowl. Add butter, milk, lemon zest, lemon juice, salt, and pepper.
04 - Blend or mash ingredients until completely smooth and creamy, scraping down the sides as necessary.
05 - Stir in chopped chives and parsley. Adjust seasoning with additional salt, pepper, or lemon juice to taste.
06 - Serve immediately, optionally garnished with extra herbs and a drizzle of olive oil.
