Cauliflower Mashed ‘Potatoes’

Serves 8. Serving size ½ cup.

2 medium heads of cauliflower

2 tablespoon Neufchatel cheese, softened

¼ cup grated Parmesan

1 teaspoon minced garlic

1 teaspoon sea salt

¼ teaspoon grated black pepper

Chopped green chives (optional)

1. Cut the cauliflower into florets and rinse. Steam over boiled water until fork tender (about 10 minutes).

2. Pat florets dry, then place into a food processor or blender. Add the cream cheese, Parmesan cheese, garlic, salt and pepper. Pulse or blend until smooth or desired consistency reached.

3. Garnish with fresh chives or other herbs is desired.