Bring about ¼” inch of water to a boil in a large frying pan.
Add trimmed and cleaned cauliflower florets. Cover and steam for 8-10 minutes or until cauliflower is completely soft and cooked.
Meanwhile, heat olive oil in a small skillet over medium heat; cook and stir garlic until softened, about 2 minutes. Remove from heat.
Transfer half the cauliflower to a food processor; cover and blend on high. Add remaining cauliflower florets, one at a time, until vegetables are creamy. Blend in garlic, Parmesan cheese, cream cheese, salt, and black pepper.
Nutrition Information
Serving size: ⅙ of recipe Calories: 98 Fat: 5.7 g Saturated fat: 1.8 g Carbohydrates: 8.4 g Sugar: 3.5 g Sodium: 372 mg Protein: 5.2 g Cholesterol: 7 mg
Recipe by Tone and Tighten at https://tone-and-tighten.com/mashed-garlic-cauliflower-potatoes.html