# Components:
→ 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 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
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Add cauliflower florets and garlic cloves, then cook for 12 to 15 minutes until the cauliflower is very tender.
02 - Drain the cauliflower and garlic thoroughly and let them rest in the colander for 2 to 3 minutes to release excess moisture.
03 - Transfer the cauliflower and garlic to a food processor or large bowl. Add butter, milk, lemon zest, lemon juice, salt, and pepper.
04 - Process or mash the mixture until completely smooth and creamy, scraping down the sides as necessary for even blending.
05 - Fold in freshly chopped chives and parsley. Taste and adjust seasoning with additional salt, pepper, or lemon juice as preferred.
06 - Serve warm, garnished with extra herbs and optionally drizzled with olive oil.
