Garlic Cauliflower Mashed Potatoes

1 large head cauliflower, cut into florets

3 cups water

3 garlic cloves

1 cube vegetable or chicken bouillon

1 tablespoon lowfat greek yogurt or Sour Cream (optional)

1/4 cup grated Parmesan or mozzarella

1/2 teaspoon chopped green onions or chives

1/2 stick of unsalted butter or 3 tbsp of Can’t Believe it’s Not Butter
½ cup of soy milk or any milk

Freshly ground Italian Seasoning (with rosemary, garlic, red pepper flakes) like McCormick OR your favorite seasoning mix (optional)

Freshly ground pepper & kosher salt 

Put vegetable bouillon cube in a pot with lid along with the water and three whole or halved garlic cloves.

Add your cauliflower florets and bring to a boil. Cover, lower heat and simmer for ten minutes.

Then you can remove the lid and let the cauliflower simmer for a few more minutes, letting the broth reduce. When you’re certain the cauliflower is soft, take off burner, and drain cauliflower. Keep the garlic cloves and a little broth.
Combine garlic, broth, cauliflower, milk, butter, and cheese in your food processor and process until smooth. Or use a potato masher if you don’t have a food processor. You can add more milk, butter, cheese, sour cream, seasonings, etc. before or after blending. Taste and adjust seasonings. Put in a serving dish, top with any extra seasonings and chopped green onions or chives.
Perfect with your favorite chicken, steak, or fish.

*** I did not add the ground italian seasoning. This is optional.

You can also try cauliflower rice if you don’t typically like mashed potatoes.