- 2 tbsp extra virgin olive oil
- 1 dash sea salt (0.4 g)
- 1 head medium cauliflower
- 2 fl. oz. water

1. Chop cauliflower into flourettes, boil until very tender (about 10 minutes).

2. Drain and place in a blender or food processor.

3. Add olive oil and water, one tablespoon at a time until a smooth consistency, similar to mashed potatoes, is reached.

4. Season with salt.