1. Remove outer leaves from cauliflower and trim the stem. Cut the remaining stem, heart, and florets into bite-size pieces.

2. Place pieces in a steamer basket in a large pot with 1/2 to 1 cup water and heat over medium-high heat. Cover and steam until fork tender, about 8 to 10 minutes.

3. While cauliflower steams, thinly slice the garlic. Add garlic and oil to a small skillet and cook over medium-low heat, stirring occasionally, until the garlic is fragrant and light golden brown just at the edges, about 3 to 5 minutes. Be careful not to let it brown all the way through, as it can get bitter. Remove from heat.

4. When cauliflower is ready, transfer to a food processor. You may need to do this in batches. Add garlic and oil, salt, and pepper and process until smooth and creamy. Transfer to a serving bowl. If desired, sprinkle with parsley for garnish.

Source: Hannaford fresh Magazine, September - October 2012