- 2 heads cauliflower
- 3 tablespoons butter
- 1/2 teaspoon garlic powder
- 1/4 cup chopped pickled jalapenos (more or less to taste)
- Kosher salt
- Bring a large pot of water to a boil, seasoned generously with Kosher salt. Chop cauliflower into florets. Cook in boiling water for about 6-7 minutes, or until very well done (you want it to be completely soft and easily pierced with a knife so it will puree smoothly). Drain well.
- In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with butter and garlic powder until very smooth. Stir in pickled jalapenos. Serve immediately.
- Prep Time: 5 mins
- Cook Time: 10 mins