# Components:
→ Vegetables
01 - 1 large head cauliflower (approximately 2.65 lbs), cut into florets
02 - 4 garlic cloves, peeled
→ Dairy
03 - 3 tablespoons unsalted butter (substitute olive oil for vegan option)
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 more to taste
10 - 1/4 teaspoon freshly ground black pepper
# Directions:
01 - Bring a large pot of salted water to a boil. Add cauliflower florets and garlic cloves; cook for 12 to 15 minutes until very tender.
02 - Drain the vegetables thoroughly and let them rest in the 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 the mixture until completely smooth and creamy, scraping down the sides as needed.
05 - Gently fold in chopped chives and parsley. Adjust seasoning with additional salt, pepper, or lemon juice as preferred.
06 - Plate the mash while hot, garnished with extra herbs and a drizzle of olive oil if desired.
