8 cups bite-size Kings cauliflower florets (about 1 head)
4 cloves garlic, crushed and peeled
1/3 cup fat free milk
4 tsp extra-virgin olive oil, divided
1 tsp Kings butter
1/2 tsp salt
Freshly ground pepper to taste
2 tbls freshly chopped Italian parsley
1. Steam or boil cauliflower florets and garlic until very tender, 12 to 15 minutes. Drain and reserve ¼ cup of cooking liquid if needed to thin down mashed cauliflower.
2. Place the cooked cauliflower and garlic in a food processor. Add milk, 2 teaspoons oil, butter, salt and pepper; pulse several times, then process until smooth and creamy, if too thick add in reserved cooking liquid. Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with parsley.