1. Place garlic in a large pot of salted water and bring to a boil over high heat. Separate cauliflower into small florets and add to pot. Bring back to a boil, reduce heat to medium-high and cook until cauliflower is very tender, 10 to 12 minutes. Drain well, transfer back to pot and cook over medium-high heat, stirring constantly, until dry, about 3 minutes.
2. Combine garlic, cauliflower, olive oil and buttermilk in a large bowl. Use a potato masher to mash cauliflower until thick and pulpy. Transfer to a large saucepan and bring to a simmer over medium-high heat. Cook until warmed through, about 5 minutes. Season with salt and pepper. Sprinkle with parsley, if desired, and serve hot.
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|Serving Size: 1 recipe (275g)|
|Recipe Makes: 1|
|Calories from Fat: 112 (54%)|
|Amt Per Serving||% DV|
|Total Fat 12.4g||17 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 8g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 9.8mg||3 %|
|Sodium 263.9mg||9 %|
|Potassium 465.3mg||12 %|
|Total Carbohydrate 16.4g||5 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 15.8g|
|Protein 9.1g||13 %|
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Calories per serving: 209
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