A delightful twist on classic mashed potatoes, this recipe uses cauliflower for a creamy, flavorful, and low-carb alternative.
Bring the chicken broth to a boil in a pot.
Using low-sodium broth allows you to control the salt level in the dish.
Add the frozen cauliflower to the boiling broth and cook until tender.
Ensure the cauliflower is fully submerged for even cooking.
Drain the cauliflower, reserving some broth for later use.
Save the broth to adjust the mash's consistency later.
Mash the cauliflower with a masher until smooth.
For a finer texture, use a food processor instead of a masher.
Mix in the garlic, cheeses, and butter, stirring until well combined.
Add the ingredients gradually to ensure even mixing.
Adjust the consistency with the reserved broth if needed, and season to taste.
Taste and adjust the seasoning before serving for the best flavor.
Serve warm as a side dish, garnished with fresh herbs if desired.
Presentation matters; garnish with parsley or chives for a pop of color.
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