Makes 4 servings
1 medium head cauliflower
1 tablespoon cream cheese or butter, softened
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1. Set a stockpot of water to boil over high heat.
2. Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until tender. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
3. In a bowl with a blender, or by hand, mash the hot cauliflower with the cream cheese, garlic, salt and pepper until almost smooth.
4. Optional: Garnish with chives, and serve hot with pats of butter.