A low-carb option swap for traditional mashed potatoes, not to mention it's quicker and easier to make!
Cut cauliflower into florets and rinse off any dirt.
Bring water to boil in a large pot and use a steaming rack for the top where you’ll place the cauliflower.
Once the water is boiling, toss the cauliflower in a steam rack and cover. Let the florets steam until tender and you can easily pierce with a fork (but they’re not falling apart), approx. 7-8 minutes or so.
Once ready, remove the rack and give it a good shake over your pot. Turn the heat off and place the cauliflower in a large mixing bowl or dry pot. Try not to let any excess moisture in (the less the better).
Now, add your olive oil, sea salt and pepper to taste over top. Using a masher, first mash up the cauliflower a bit by hand. Then whip out the hand blender (or you can toss the mixture into a blender) and pulse until smooth, don’t over-do it or it will become too loose and watery.
Transfer the pureé to a serving dish and top with fresh chives and sea salt if needed. Serve with mushroom gravy or with more olive oil!