• 1 head cauliflower

• 2 cloves garlic, sliced

• 2 tablespoons olive oil

• salt and pepper, to taste

• 2 cloves garlic, minced

• lemon juice, squeeze

1. Fill a large pot fitted with a steamer basket with one to two inches of water. You do not want to run out of water as this can burn the bottom of your pot.   

2. Wash the cauliflower. Remove all the greens. Cut florets and stems into large pieces. 

3. Once the pot of water is boiling, add cauliflower, garlic and a sprinkle of salt. Cover with the lid and steam until the cauliflower is tender and can easily be pierced with a fork, approximately 10 minutes. 

4. Once cooked, drain the water and mash. You can mash it with a potato masher or in food processor. Add olive oil and a squeeze of lemon. Add salt and pepper to taste. Serve immediately with love or refrigerate. 

Mashed cauliflower will keep for 4 days in the fridge. Reheat on the stove top or in the microwave.