Set a stockpot of water to boil over high heat. Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 mins. or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
Puree hot cauliflower in a food processor with cream cheese, parmesan cheese, garlic, chicken bullion, and pepper until almost smooth.
Garnish with chives, and serve hot with pats of butter.
Originally Submitted
8/23/2012
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