Instructions

• Chop the 1 head cauliflower into small florets. Bring a medium pot of water to a boil.
• Add the cauliflower florets to the boiling water and cook 8–10 minutes, until fork-tender.
• Drain the cauliflower very well in a colander and let it sit for a minute to release excess steam; press gently with a spoon or paper towel to remove extra water.
• Decide how to use the 1½ teaspoons minced garlic: if it is pre-sautéed, skip to step 5. If it is raw and you prefer a milder flavor, melt the 2 tablespoons salted butter in a small skillet over medium heat, add the minced garlic, and sauté just until fragrant (about 30–60 seconds); remove from heat.
• Add the drained, hot cauliflower to a food processor or blender along with 3 ounces low-fat cream cheese, the butter (and sautéed garlic if you cooked it) and 1 tablespoon chopped fresh rosemary if using. If you did not sauté the garlic, add the 1½ teaspoons minced garlic now.
• Pulse/process until smooth and creamy, stopping to scrape down the sides as needed. If the mixture is too thick for the blender, process in batches or warm the ingredients slightly and try again.
• Transfer the mashed cauliflower to a serving bowl, garnish with extra chopped rosemary if desired, and serve immediately.