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


– 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.


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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