2 heads cauliflower, trimmed and cut into small florets
2 Tablespoons extra-virgin olive oil
1 Tablespoon dried parsley
Sea salt and ground black pepper, to taste
Bring a large pot of salted water to a boil.
Add cauliflower and cook until very tender, about 10 minutes.
Reserve 1/4 cup of the cooking liquid and then drain well and transfer cauliflower to a food processor.
Add oil and reserved water, 1 tablespoon at a time, and puree until smooth. (Or, mash cauliflower with a potato masher).
Season with parsley, salt and pepper and serve.
Feel free to make gravy with this and use in place of mashed potatoes.
For more details and photos, click here.