Low Carb Keto Cauliflower Mashed Potatoes

Reference: https://www.wholesomeyum.com/recipes/low-carb-keto-cauliflower-mashed-potatoes-paleo-recipe-5-ingredients/

• 1 head Cauliflower (florets only, stems completely removed)
• 3 cloves Garlic (minced)
• 3 tbsp Butter (measured solid, then melted; can also substitute olive oil or ghee for dairy-free)
• 1 tbsp Full-fat coconut milk (or heavy cream for non-paleo)
• 1 tbsp Chives (chopped)

• 3/4 tsp Sea salt (adjust to taste)
• 1/8 tsp Black pepper (adjust to taste)

1. Cook the cauliflower on the stove or in the microwave.
   1. Stove method: Boil a pot of water with a tablespoon of salt. Add the cauliflower, and simmer until very soft (about 5-6 minutes). Drain well.
   2. Microwave method: Place the cauliflower florets in a large bowl with 2 tablespoons of water. Cover with plastic wrap, so that the plastic is not touching the cauliflower. Microwave on high for about 10 minutes, until very soft, stirring halfway through. Drain well.
2. Meanwhile, place the garlic, melted butter, and milk/cream into a food processor or high power blender.
   Note: If you want to, you can saute the garlic first to mellow the flavor a bit.
3. When the cauliflower is done cooking, drain well. Squeeze out as much extra water as possible. You can do this by wrapping the cauliflower in a towel and twisting, or by pressing a bowl down over a strainer.
4. Add the cauliflower to the food processor or blender. Process until smooth, scraping down the sides with a spatula occasionally. Add salt and pepper to taste, and puree again. If it's thicker than you like, thin out with more milk/cream.
5. Stir in the chopped chives.