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DescriptionA smooth, not watery, mashed cauliflower alternative that isn’t aggressively ‘cauliflower-y.’

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1Steam florets 10–12 minutes until very tender.

2Transfer cauliflower back to the hot pot (off heat) for 1–2 minutes to let steam escape.

3Add butter, cream, garlic, salt, and pepper.

4Blend with immersion blender or food processor until silky.

5Taste and adjust salt. Add cream cheese if using.

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