My family loves these "mashed potatoes" and my husband says he actually likes them better than "real" mashed potatoes. Even people that are not normally big fans of cauliflower usually like these!
I first learned of mashing cauliflower from my South Beach Diet cookbook. The recipe in there calls for Fat free half and half and "I Can't Believe It's Not Butter" spray, but I prefer to use "real" ingredients without high fructose corn syrup and other additives. (If you prefer the SB Diet version, substitute 1 oz. "I can't Believe It's Not Butter" spray for the butter and 1 oz. Fat Free Half and Half for regular Half and Half.) They are very good either way!
1 head of cauliflower
3-4 Tablespoons butter
3-4 Tablespoons half and half
Remove all leaves and the stem on the head of cauliflower. (I knock the stem part on the divider in my double sink and the entire stem will come off of the head.)
Place florets in salted boiling water and cook until fork tender; about 10 minutes.
Remove from burner and drain cauliflower in colander until well-drained.
Pour cauliflower florets into bowl of food processor.
Pulse and grind cauliflower until all pieces are mashed well; stopping to scrape down sides as needed.
Gradually add butter and half and half to mashed cauliflower while pulsing -- until mixture is the consistency of mashed potatoes. Season to taste with salt and pepper.
Pour mashed cauliflower back into your pan. Keep warm on Low heat until ready to serve.