1Steam the cauliflower:
Put on water to boil for steaming the cauliflower.
Rinse, trim and remove leaves at the base.
You can steam the cauliflower whole or break/cut it up.
2Place in steamer.
(If you are adding extra veg in, place them in the steamer first and put the cauliflower on top of them. If a veg has a longer cooking time, such as celeriac, steam it alone first until it begins to soften, then add the cauliflower)
3Steam until fork-tender.
Don't overcook or your dish will be watery!
4Transfer cauliflower from the steamer to a bowl or pot
. . . someone forgot and tried to finish it in the steamer - which did not work well & they recieved a lot of teasing! (though it is good for a laugh but then again makes a mess)
5Mash the cauliflower up a little bit, you don't need a potato masher, just a wooden spoon will do at this point.
6Add the butter and yogurt, salt and pepper a bit but be sure not to overdo it.
(You can add any exta seasonings herbs or spices, including roasted garlic, now too.)
7For a lush creamy texture, mix with a blending wand.
Or you can mash with a potatoe masher until you are satisfied, which will give a rougher texture but some folks prefer it,
or put through a ricer (I just got bought old ricer at a flea market, haven't tried it out yet so I don't know what texture this will produce).
8Adjust seasonings and add more butter or yogurt if needed.
9If you are fancying it up:
If you haven't already added any extra seasonings herbs or spices, do so now, taste and adust.
Stir in extras such as cheese and bacon.
10Serve and enjoy!
11This will keep (in the fridge) for the next day and reheats well on the stove or in the oven, though if you've put a lot of cheese in it you probably want to reheat it in the oven.