Dr. Bob's Mashed Garlic Cauliflower
Note: Makes 4 servings
1 large cauliflower
4 to 5 large garlic cloves, thinly sliced
1- tbsp. organic butter
1 1/2- tbsp. extra virgin olive oil
1/8- tsp. fresh ground nutmeg
Celtic Sea Salt and pepper to taste
Prepare steamer, cauliflower: Set a collapsible steamer basket in a 6-quart pot. Add water to come just above the bottom of the steamer. Cover and bring to a boil. Meanwhile, wash cauliflower and its leaves. Cut leaves into thin slices. Break cauliflower into flowerettes.
Steam the cauliflower: Drop leaves onto the steamer, salt lightly. Add half the cauliflower, all the garlic, then add the rest of the cauliflower. Lightly salt. Cover and steam over medium-high heat for eight minutes, or until cauliflower is so tender, knife just slips into it.
Puree the vegetable: Drain in a colander, turn into a food processor and puree with the butter and oil. Season to taste with pepper, nutmeg, and more salt if desired.
Presentation: Serve immediately or reheat later.