Ingredients
2 heads cauliflower, riced
1/2 cup grated parmesan
1/4 cup butter, divided
3 tablespoons chopped chives
Directions
1
Boil until tender. Add cauliflower and water and bring to a boil, cook until the cauliflower is tender, about 10 minutes.
2
Reserve the cooking liquid, then drain. Reserve 1/4 cup of the cooking liquid. Drain the cauliflower.
3
Mash or purée. Place the drained cauliflower and reserved cooking liquid back in the pot. Mash using an immersion blender to desired consistency.
4
Mix in half butter and salt to taste. Plate a pat of butter on top. Serve hot.
5
Add in the parmesan (mention using rind), half of butter, and mix thoroughly. Garnish with chives. Serve hot.