Garlic Mashed Cauliflower

– 2 tablespoons unsalted butter – 1 tablespoon minced garlic, or to taste – 2 pounds frozen riced cauliflower, thawed – 1 teaspoon salt, or to taste

Ingredients

– 1/4 teaspoon ground black pepper – 1 pinch nutmeg, or to taste – 1/2 cup chicken broth – 1 tablespoon snipped fresh chives for garnish (optional)

 Melt butter in a large skillet, over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.

Directions

Stir in thawed, riced cauliflower, salt, pepper, and nutmeg. Add chicken broth and bring to a boil, stirring frequently.

Cook, covered, about 8 minutes, then remove cover and continue cooking and 

stirring until most of the liquid evaporates, an additional 5 to 8 minutes. 

Use an immersion blender to purée cauliflower until smooth. If an immersion blender is not available,  

spoon cauliflower into a blender to purée. When smooth, place in a serving bowl and garnish with snipped chives. 

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