Not as low carb as mashed cauliflower, but has the taste and texture of mashed potatoes for about half the calories. I use an exchange plan, so I can just use my starch exchanges.
1 head cauliflower, broken into flowerettes
water or chicken broth (I use water with powdered chicken bouillon or soup base added)
1 cup skim milk
1 cup mashed potato flakes, or flakes to make 4 servings according to package directions
butter or margarine (if desired)
Boil cauliflower in water or chicken broth until quite tender (usually about 10 minutes). Reduce heat to medium heat. Drain off most of the liquid. Add milk and any butter you wish to add (it really doesn’t need any at all) and return pan to the heat. Simmer until milk starts to bubble. Add potato flakes and remove pan from heat (you can turn off the burner now). Mash with a potato masher (an immersion blender or handmixer works even better if you have one).