As a variation of the South Beach Original.....
1½ pounds cauliflower, cut into large florets (about 8 cups)
3 garlic cloves
2 14oz cans lower-sodium chicken broth
Salt and freshly ground black pepper
2 tablespoons chopped fresh chives(Optional for me)
2 Tablespoons FF Half & Half
2 Tablespoons of South Beach-approved margarine, softened
1-2 Cups of Lowfat Cheese(preferably Cheddar)
Combine cauliflower, garlic, and broth into a large saucepan. If cauliflower is not completely covered by the broth, add water until just covered. Bring to a boil, reduce heat to medium-low, and simmer until cauliflower is tender, about 12 minutes.
Drain cauliflower. Transfer cauliflower and garlic to the bowl of a food processor or mixer, and process until smooth, pulsing in 1 or 2 tablespoons of the Half & Half, if necessary, to moisten the mixture. Add salt and pepper to taste. Add margarine and stir until mixed well.
In a small baking dish sprayed with non-stick, put the prepared mashed cauliflower mixture in and spread out evenly. Cover with cheese and bake at 325 until cheese is bubbly.
Talk about YUMMY!!!!!!!!!