Mashed Cauliflower

Add the oil to a deep 12 inch skillet and heat over medium heat. Add the garlic and cook 1 minute.

Add the cauliflower rice and stir to combine.

Add the chicken broth and bring to a boil. Reduce to a simmer and cover the pot. Let cook for 10 minutes.

Remove the lid and stir. Continue cooking until nearly all of the liquid has evaporated, about 10 more minutes, stirring as needed.

Use an immersion blender to puree the cauliflower. Alternately, transfer the mixture to a blender or use a potato masher. Using a potato masher will result in a less smooth texture.

Add the butter, salt, and pepper and stir to melt the butter. Serve hot.