Serves 4 as a side dish
1 head cauliflower (white part only), roughly chopped
10 garlic cloves
¼ cup olive oil
1 teaspoon salt
Freshly ground black pepper (optional)
Place the chopped cauliflower and garlic cloves in a heat-safe shallow bowl or plate. Using a wok or steamer, steam the cauliflower and garlic for approximately 20 minutes until very fork tender.
Remove from the steamer and if necessary, transfer cauliflower and garlic to a larger bowl. Drizzle the olive oil over the cauliflower and garlic and mash with a large fork or potato masher. Add salt and pepper and mix gently. Serve very warm.