Imitation mashed potatoes

Ingredients:

• 2 medium heads of cauliflower (700 g each)
• 2 tablespoons extra-virgin olive oil
• 2 tsp fresh thyme leaves, chopped
• 3 cloves garlic, finely chopped
• 0.5 cups low-fat Greek yogurt
• 1/4 tbsp. grated parmesan
• 1 tbsp unsalted butter

Preparation:

1. Remove the stems from the cauliflower heads and cut them and the florets into 2cm pieces.
2. Bring 1 inch (2.5 cm) of water to a boil in a large saucepan and place a steamer basket on top. Place the cauliflower in the saucepan, cover, and steam until tender, 10-12 minutes. Remove the cauliflower pieces from the saucepan and arrange them on a large plate lined with a clean kitchen towel. Let the cauliflower drain for 5 minutes.
3. Meanwhile, combine the olive oil, thyme, and garlic in a small nonstick skillet. Cook over medium heat, stirring occasionally, until the garlic begins to brown, about 3 minutes. Transfer the oil and garlic to the bowl of a food processor.
4. Add the cauliflower, yogurt, Parmesan, 1 teaspoon of salt, and a few grinds of black pepper to a food processor and process until smooth and light, scraping down the sides of the bowl as needed. Transfer to a bowl and top with butter. Season with pepper. Before serving, stir the butter into the cauliflower puree.