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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 cream cheese, Parmesan, garlic,
chicken base, and pepper until almost smooth.
Garnish with chives, and serve hot with pats of butter.
Hint- Try roasting the garlic and adding a little fresh
rosemary for a whole new taste.
Chef- George Stella
Read more at- http-//www.foodnetwork.com/recipes/mock-garlic-
mashed-potatoes-recipe.html?oc=linkback
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