Ingredients

• 1 large or 2 small to medium cauliflower heads
• 3 tablespoons Culcherd butter (original, garlic or turmeric black pepper)
• 2 cups water
• Salt & pepper to taste

Instructions

1. Finely chop cauliflower. The smaller the pieces, the faster the cauliflower will cook, resulting in a creamier dish. 
2. Sauté the cauliflower. In a large saucepan over medium-high heat, melt butter and add in chopped cauliflower, sauté for 3-5 minutes. 
3. Boil the cauliflower. Add the water and salt and bring to a boil. Cover and cook until the cauliflower is fork-tender, around 5-10 minutes. 
4. Reserve and strain cauliflower. Reserve about a ¼ cup of cooking liquid before straining cauliflower
5. Mash cauliflower. Return cauliflower and reserved cooking liquid to the pot. Using a handheld blender or potato masher, puree or mash until you reach your desired consistency.
6. Top cauliflower. Top with fresh ground black pepper, more Culcherd butter and fresh/dried herbs.