spicy smokey cauliflower mash
4 cups cauliflower florets (from about 1 large head)
¾ cup grated mozzarella cheese
½ cup vegetable stock
3 tablespoons plain Greek yogurt
1 tablespoon lime juice (from about 1/2 lime)
1-2 teaspoons adobo sauce (from chipotles in adobo) to taste
Salt and freshly ground pepper
Chopped fresh cilantro for serving
Steam the cauliflower in a steamer insert set over boiling water, covered, until it is very soft, 15 to 20 minutes.
Transfer the steamed cauliflower to a blender and purée with the cheese, stock, yogurt and lime juice until smooth, scraping down the sides of the blender jar as necessary. Add the adobo sauce and salt and pepper to taste, pulse a couple more times and transfer to a serving bowl. Sprinkle with cilantro and serve.