Garlic Mashed Cauliflower

• 1 Large Head of Cauliflower
• 5 Large Cloves of Garlic
• 2 Tablespooons of Light Butter Spread
• ¼ Teaspoon Freshly Ground Nutmeg
• Freshly Ground Pepper to Taste

1. Fill a large (6-quart) stock pot with an inch or two of water. Put the pot on a burner set on high, dumped in a steamer insert, and put on the lid.
2. While waiting for the water to boil, wash and trim a large head of cauliflower and cut up the florets and stem. Then grab a packet of peeled garlic from the fridge and slice up all the cloves.

(don’t worry about how everything looks because it will get pulverized in food processor).  Once the water in the pot is boiling, throw in the stems, half of the florets, and all of the garlic. Salt liberally.

3. Put the rest of the cauliflower seasoned with some more salt, replace the lid, and steam everything until it’s soft (~10 minutes). You won’t overcook it- trust me. Once the florets are done, dump everything into a strainer and let it drain.
4. Dump everything into a food processor fitted with a steel knife. Add some fresh ground pepper, nutmeg and the butter.
5. Process everything until smooth. After one last taste for seasoning, put your “fake mashed potatoes” in a big bowl, cover, and pop in the fridge. These “fake mashed potatoes” reheat beautifully in the microwave or oven!

Nutrition Info for ENTIRE recipe: Calories 320. Carbs 9g. Fat 11g. Protein 18g. Fiber 21g. Sodium 437mg.