Ingredients
1 large head cauliflower, leaves removed and discarded
1 cup water
2 tbsp olive oil
3 tbsp plain yogurt
1 tbsp unsalted butter (optional)
¼ tsp salt
Instructions
Separate cauliflower into bite-size florets (the curly part) and leave stems.
Put the pot on the stove, add the cauliflower and water, and set the heat to high. Bring the pot to a boil. Cover and turn the heat down to low.
Cook the cauliflower until very tender, 15-35 minutes depending on the size of the cauliflower florets. If there is liquid left in the pot, drain the cauliflower and return it to the pot.
Mash, using a potato masher, or blend with a handheld blender or food processor.
Add the olive oil, yogurt and, if using, butter, salt, and pepper and mash until smooth. Serve right away, or cover and refrigerate up to 2 days.