Ingredients:

  • 1 medium head (500g) cauliflower, cut into small florets
  • 3 cloves (15g) garlic, peeled and smashed
  • 3 tbsp (42g) unsalted butter, chilled and cubed
  • 1/4 cup (60ml) heavy cream
  • 1/4 cup (25g) grated Parmesan cheese
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (1g) cracked black pepper
  • 1/4 tsp (1g) garlic powder

Instructions:

  1. Bring a large pot of salted water to a rolling boil.
  2. Add the cauliflower florets and smashed garlic cloves to the pot.
  3. Boil for 8–10 minutes, or until the cauliflower is fork-tender.
  4. Drain the cauliflower in a colander and let it sit for 2 minutes to allow excess steam to evaporate.
  5. Transfer the hot cauliflower and garlic into a food processor and pulse 5–7 times to break down the vegetable.
  6. While the processor is running on low, add the chilled butter one cube at a time.
  7. Pour in the heavy cream and blend until the mixture is velvety and smooth.
  8. Stir in the Parmesan cheese, salt, pepper, and garlic powder; adjust salt to taste.