- 1 medium head cauliflower, trimmed and cut into small florets (about 6 to 7 cups)
- 1 tablespoon extra-virgin olive oil
- Salt and pepper to taste
Bring a large pot of salted water to a boil. Add cauliflower and cook until very tender, about 10 minutes. Reserve 1/4 cup of the cooking liquid and then drain well and transfer cauliflower to a food processor. Add oil and reserved water, 1 tablespoon at a time, and purée until smooth. (Or, mash cauliflower with a potato masher). Season with salt and pepper and serve.