Glenn's Cauliflower Bake
 

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!!!!!!!!!

Serve warm.

Making this to go with Jenns shrimp dish.
Thanks Glenn if you are still around.