If you’re using a head of cauliflower, start by cutting it into florets. You’ll want them to be even in size for quicker cooking. If you’re using pre-riced cauliflower, there’s no need for chopping; you’re already ahead of the game.

In a large pot, bring the vegetable broth to a boil. Carefully add the cauliflower. Lower the heat to medium and let it simmer for about 10-12 minutes or until tender. You want it soft, but don’t let it fall apart!

Once the cauliflower is tender, drain it in a colander. Let it sit for a minute to remove excess liquid. This step is crucial; too much moisture will make your mash watery.

In a food processor or blender, add the drained cauliflower, butter, salt, pepper, and garlic powder. Blend until smooth. You may need to scrape down the sides to get everything combined properly.

Now, here comes the fun part! Give your mash a taste. This is an art as much as it is a science. If you feel it needs a little more seasoning, don’t hesitate to adjust. Maybe you want it creamier? Add more butter or a splash of cream!

Transfer your beautiful Cauliflower Mash to a serving dish. You can drizzle some olive oil on top for added richness and garnish with fresh herbs, if you like. Dig in!