Cauliflower Mash

From Shirley Evans

This is a favorite. Like mashed potatoes, only better.
40 cal. per serving, 4 g protein, 6 g carb, 2 g fiber, 55 mg. sodium.

Serves 8

1 1/2 lbs. cauliflower, cut into florets
3 cloves garlic, peeled
2 cans (14 oz. each) reduced-sodium chicken broth or vegetable broth
2 Tbl. chopped fresh chives
salt and ground black pepper

In saucepan,, combine cauliflower, garlic and broth. If cauliflower is not completely covered by broth, add water until just covered. Bring to a boil; reduce heat to medium-low. Let simmer 12 min, or until cauliflower is tender.

Drain; reserve 2 Tbl. liquid. In food processor, pulse cauliflower and garlic until smooth; add 1-3 Tbl. reserved broth if mixture is dry.

Season with salt and pepper to tast. Just before serving, stir in chives. Serve warm.