¼teaspoonFreshly ground black pepperand more to taste
2tablespoonsgheeolive oil, avocado oil, or fat of choice
Start by filling a large (6-quart) stock pot with an inch or two of water. Put the pot on a burner set on high, dump in a steamer insert, and put on the lid.
While the water heats up, wash and trim a large head of cauliflower and cut up the florets and stem into pieces of roughly the same size. Don’t worry about how everything looks because it’ll get pulverized later in the food processor.
Once the water in the pot is boiling, throw in the stems, half of the florets, and all of the garlic. Salt everything liberally.
Then, toss in the rest of the cauliflower, season with more salt, replace the lid, and steam everything until soft (~10 minutes). You won’t overcook it – trust me.
Once the florets are done cooking, transfer everything into a food processor.
Add the ground nutmeg, freshly ground black pepper and the ghee or avocado oil/extra virgin olive oil (for vegan version).
Process until smooth. (Yes, an immersion blender also works but your mash may not come out as smooth.) Taste and adjust for seasoning. Serve your “mashed potatoes” immediately or store in a covered bowl in the fridge.
Instant Pot instructions
Pour 1 cup of water into the Instant Pot insert and place a steamer on top. Toss in the stems, half of the florets, and all of the garlic. Salt everything liberally. Next, toss in the rest of the cauliflower, season with more salt, lock the lid, and cook under high pressure for 3 minutes. Release the pressure manually. Then, follow steps 5 through 7 above.
These faux “mashed potatoes” will keep for 4 days in the fridge and they reheat well.