Prep: Trim the leaves from the cauliflower, wash, and chop into quarters and then smaller 1-2 inch chunks, cutting away the inner stalk. Mince the garlic and set aside.
Steam: Fill a medium pot with an inch of water and place the cauliflower florets into a steamer insert inside the pot. Cover, bring to a boil and steam for about 12-14 minutes or until the cauliflower is easily pierced with a fork. If you don't have a steamer insert, just add the cauliflower directly to the water, cover and boil for 15 minutes or until tender, and then drain.
Sauté: Meanwhile, warm the butter over medium-low heat in a small saucepan and sauté the garlic for a few minutes until just golden brown (don't let it burn.) Remove pan from heat and set aside.
Process: Add the cauliflower, garlic and butter mixture, sour cream and salt and pepper to a food processor fitted with a standard S blade and process for a minute or two, stopping a few times to scrape down the sides with a plastic spatula. Test the taste and add extra salt and/or pepper if necessary.
Enjoy: Serve immediately and top with freshly chopped parsley, if desired. Leftover mashed cauliflower will stay fresh in an airtight container in the fridge for up to 4 days, or in the freezer for up to 2 months.
Video
Notes
No food processor: If you don't have a food processor, you can use a potato masher to mash everything together. It won't be as creamy in consistency, but it'll still be just as delicious.Storage: Leftover mashed cauliflower will stay fresh in an airtight container in the fridge for up to 4 days, or in the freezer for up to 2 months.