6-8 cups cauliflower
4 tbsp. butter
1/2 cup buttermilk
3/4 tsp. kosher salt
2 tbsp. Red Monkey Stone Ground Spicy Mustard Seasoning

Break or cut cauliflower into small florets, about 6-8 cups. Lay out 2 layers of heavy duty aluminum foil, about 2 feet long. Place cauliflower florets on the rectangle. Sprinkle the cauliflower with 1/3 cup water. Fold the tin foil rectangle over and seal the edges, like a butcher-wrapped package. Place on the grill, over medium heat, for 20-30 minutes or until very tender.

Stir Red Monkey Stone Ground Spicy Mustard Seasoning into the melted butter.

Open the foil package but leave the cauliflower to cool slightly. Mash with a potato masher (right on the aluminum foil) until the cauliflower is in very small pieces. (This will make it easier for the cauliflower to fit into the bowl of the food processor.)

Pour the mashed cauliflower into the bowl of a food processor fitted with the steel blade. Pour in the melted butter with the seasoning and the buttermilk. Process until smooth. Remove to a serving dish. Stir in kosher salt.

Serve hot.

Makes about 4 cups.

Submitted by: Pat Dougan