Instructions: Preheat oven to 375 degrees.

Cook cauliflower in microwave or on stovetop until it is very done - fall-apart fork tender. Drain well and mix cauliflower with all other ingredients except cream in food processor or with a powerful mixer (hand or stand). Mixing with mixer will give "lumpier" results than a food processor, but some people feel the lumps make it seem even more like mashed potatoes.

Add cream slowly and mix again. (You must be careful adding liquid. If you add too much, you are in for trouble. Your dish may take a tiny bit more or less than the called for amount of cream.)

Spray an ovenproof dish with cooking spray and put mixture in. Add pats of extra butter or margarine on top if you like an extra buttery potato, and a bit of paprika sprinkled on top adds nice color as well. Bake 15 to 20 minutes until hot.

For those of you who think they would not like this dish because they are not fans of cauliflower, I implore you to try it - youll be hard pressed to tell it from mashed potatoes - it does not taste like cauliflower at this point. Really.

This recipe yields 4 to 6 servings;

Alternate Variations: Instead of using cauliflower, you can also use Turnips! For this method, peel and dice turnips to very small squares and boil till extremely tender (just short of mush!). Use the method above, or skip the oven step if you prefer since they hold their shape better than cauliflower. They have a very potato taste also - you would not guess these started their lives as turnips!

For a really rich Mock Mashed Potato, add 2 ounces Philadelphia Cream Cheese (softened) before adding to the mixer/food processor. Adjust carbs accordingly. Turnips have slightly less carbs than cauliflower (and more fiber) so theres no worry of over-carbing.

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