Mashed Cauliflower

I've seen a recipe for making mashed cauliflower that resembles mashed potatoes. I've always wanted to try it. A lot of people make it for the reason that it doesn't have as many carbs as potatoes do. I'm not really concerned about that but I think it's a good swap if you want something lighter or something higher in fiber. There are a lot of health benefits of cauliflower and not a lot of people eat it. I think it's pretty nasty when it's raw because it's just a bunch of crunchy nothingness.
Anyways, so you can use frozen or fresh cauliflower. They're both going to deliver the same health benefits. (Some say frozen vegetables don't have nearly as much nutritional value as fresh veggies do but it's actually a myth. Frozen vegetables have a greater health benefit because they are flash frozen immediately after they are picked and washed, preserving their vitamins. Fresh vegetables are transported across the country in a matter of days and sometimes more than a week causing them to lose not only their freshness but vitamins too.) Go ahead and cook the vegetable until you're able to separate it with a fork, that's how you know that it's done. Next, add it into a food processor with salt, pepper, garlic, almond milk and herbs. If you want to add butter (I'd use non-dairy butter on mine) you can add it in before you start to pulse it. Pulse it in the food processor until it resembles mashed potatoes. Then it's done!
It's a much lighter substitute to mashed potatoes that are lower in calories and high in fiber. The texture will really depend on how much almond milk you use to thicken or thin them. If you use too much, they may be runny.