"MOCK" GARLIC MASHED POTATOES

Provided by Chef Shannon N.

Time 21m

Yield 4 serving(s)

Number Of Ingredients 8

1 medium head cauliflower
1 tablespoon cream cheese, softened
1/4 cup grated parmesan cheese
1/2 teaspoon minced garlic
1/8 teaspoon straight chicken base (may substitute 1/2 teaspoon salt) or 1/8 teaspoon bouillon (may substitute 1/2 teaspoon salt)
1/8 teaspoon fresh ground black pepper
1/2 teaspoon chopped chives (to garnish)
3 tablespoons unsalted butter

Steps:

Set a stockpot of water to boil over high heat.
Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
Garnish with chives, and serve hot with pats of butter.
Hint: Try roasting the garlic and adding a little fresh rosemary for a whole new taste.

Nutrition Facts : Calories 153.2, Fat 12.1, SaturatedFat 7.3, Cholesterol 32.4, Sodium 153.2, Carbohydrate 7.9, Fiber 3, Sugar 3, Protein 5.6