Mashed Cauliflower {potato substitute}

Holy moly.  They turned out perfect, and made my whole entire day.  The void I needed filled?  Filled.  I needed a little crunch, something that felt hardy, like a mashed potato would, and I'm telling you, this recipe does the trick.  Next time I think I will heed the advice in the original recipe {link is below} and will add some rosemary to give it a bit more flavor.  I did add a teaspoon or two of fat free sour cream on top to eat... 

{this post is originally from a "fitness tracking" blog I started last year but fell away from.  Because I plan to make this tomorrow, to go along with the Crockpot Tri Tip, I wanted to post it here for reference, and I thought some of you on the fit train might enjoy it.  No doubt about it, it is GOOD}

Here's how I did it:

• 1 head cauliflower
• 1 tablespoon fat free cream cheese
• 1/4 cup grated Parmesan
• 1/2 teaspoon minced garlic
• 1/8 teaspoon vegetable broth 
• 1/8 teaspoon ground black pepper
• 1 tablespoon butter
• 1 teaspoon garlic salt {needed it after a taste test}

Cut the cauliflower off the head in small pieces and put in the pot, bring to a boil.  Once it is boiling, put 6 minutes on the timer.  It really did take about 6 minutes till I put a fork in a piece of the cauliflower and it broke softly apart.  Drain in a colander.  Pat dry with a paper towel.  Add all ingredients in a bowl and beat with a mixer until it is mixed well and all chunks have been put through the mixer.  It WILL be a little chunky.  But not much!  Don't shoot for creamy though.. it doesn't happen and doesn't need to.  Serve.  If you're like me, put a dab of fat free sour cream on top and enjoy! 

• original recipe inspiration