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Look at that delicious, smooth, tasty mash…

1 Tbsp loose-leaf rooibos tea
1/2 c boiling water
1 lb cauliflower florets
1/8 tsp garlic powder
1 Tbsp butter
milk or half-and-half, optional

Steep the tea in the boiling water for seven minutes.

Cook the cauliflower with the garlic and tea until the florets are very tender.

Process the cauliflower mixture in a food processor or use a fork to mash it until smooth. Add the butter to the mashed cauliflower and mix to combine. It can either be served as-is for a fantastically flavorful side dish, or if you prefer a creamy, rich texture, add milk or half-and-half until it reaches your desired consistency.

Categories: Photos · Recipes · Side Dishes · TeaChef · Vegetables