This is the recipe I use and I am totally addicted to it. I make double the recipe and save it for a lunch. Oh drool ... !

MOCK MASHED POTATOES

1/2 to 3/4 fresh cauliflower
1 tsp or more chicken bouillon granules
1/4 tsp white pepper
1 tsp minced onion flakes (or fresh chopped onion)
2 Tbsp butter
2 Tbsp heavy cream (or less)
2 oz. cream cheese (softened)

Preheat oven to 375 degrees F.
Cook cauliflower in microwave or on stove-top until it is VERY done.
Drain well and add the softened cream cheese.
Mix cauliflower with all other ingredients (except cream).
Add cream slowly and mix again (don't add too much).
Spray ovenproof dish with cooking spray, add mixture.
Add extra pats of butter if you like a buttery potato
Add a bit of paprika on top
Bake 15 or 20 minutes or until VERY hot.

NOTES:

• You can also make this using turnips for less carbs (but I haven't tried that and I really do love the cauliflower version).
• You must be careful adding any 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.
• When cooking the cauliflower make sure it is VERY done (fall-apart fork tender).
• I like to use my potato masher rather than a blender to mix the cauliflower because I feel it makes a more realistic potato rather than a puree.