8 cups cauliflower florets (about 1 head)
4 cloves garlic, crushed and peeled
1/3 cup fat free milk
4 teaspoons extra virgin olive oil, divided
1 teaspoon butter
1/2 teaspoon salt
2 tablespoons Italian parsley, freshly chopped
Bring a medium saucepot of water to a boil. Steam or boil cauliflower florets and garlic until very tender, about 12 to 15 minutes. Drain and reserve ¼ cup of cooking liquid to thin out mashed cauliflower.
Place the cooked cauliflower and garlic in a food processor. Add milk, 2 teaspoons oil, butter, salt and pepper then pulse several times and process until smooth and creamy, if it is too thick, add in reserved cooking liquid. Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with parsley.