This recipe was adapted from the one on Food Network’s website. It does not include the parmesan cheese or butter they recommended–not Dukan-friendly and impossible anyway for a fleishig meal. But it is absolutely delicious as is! I also used frozen cauliflower–the Isreali badatz version of Bodek. I roasted several cloves of garlic, sprayed with oil, in aluminum foil, for ten minutes or so–’twas so flavorful!
Ingredients:
1 medium head cauliflower
1 tablespoon cream cheese, softened (I use soy cream cheese–works great!)
1/2 teaspoon minced garlic
1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
1/8 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh or dry chives, for garnish
Directions:
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 garlic, chicken base, and pepper until almost smooth.
Garnish with chives, if desired
Hint: Try roasting the garlic and adding a little fresh rosemary for a whole new taste.
Recipe courtesy George Stella
Read more at: http://www.foodnetwork.com/recipes/mock-garlic-mashed-potatoes-recipe.html?oc=linkback