1 large head cauliflower, cut into 1 - 2-inch florets  (5-6 cups)
2-4 cloves garlic, peeled
2 cups low-sodium vegetable broth or water
1 tsp gray sea salt, plus more when pureeing
1/4 cup olive oil
1/4 tsp freshly ground pepper
1 heaping tbs fresh herbs, to garnish

In large sauce pot or steamer, place cauliflower, garlic, broth or water and sea salt. Cover and bring to boil, then reduce heat and simmer 10-15 minutes or until tender. Stir occasionally to ensure even cooking. Drain, reserving cooking liquid.

Puree in two batches in food processor until smooth, scraping down sides as needed. With motor running, add 1/4 cup cooking liquid, half the olive oil, pepper and pinch of sea salt to each batch. Adjust seasoning to taste. Transfer to serving dish, top with herbs and serve hot.

Substitute food processor  handheld blender.

Makes a nice substitute for mashed potatoes.

Can add seasoning of your choice, or dry mustard powder, Curry powder, or a little Parmesan cheese.

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