- 1 head cauliflower
- 2 tablespoons butter
- 1/4 cup nonfat milk (or dairy-free alternative, So Delicious Cashew Milk)
- 1/4 cup Parmesan Cheese, grated
- 1/2 teaspoon crushed garlic
- salt and pepper to taste
- Steam cauliflower until softened; drain water.
- Add butter and milk.
- Over low heat, use potato masher.
- Stir in Parmesan cheese and garlic.
- Mix with a blender for creamier texture.