Cauliflower Mashed Potatoes

It's a new year, which means we are trying to be more healthy in our cooking. My goal this year is to find recipes that we can add into to our normal cooking routine. I don't want to just have healthy recipes that I use for the next two months and then never use them again.

Through my research I have discovered that cauliflower needs to a part of my weekly shopping list. There are quite a few recipes where you can utilize cauliflower in place of other carbs.

Ingredients
1 medium head cauliflower
3 Tablespoons Plain Greek Yogurt (or you can use cream cheese)
1/4 cup grated Parmesan
1/2 teaspoon minced garlic
1/8 teaspoon straight chicken base or bullion
1/8 teaspoon freshly ground black pepper
3 tablespoons unsalted butter

Directions
Set a stockpot of water to boil over high heat.

Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.

In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the yogurt, Parmesan, garlic, chicken base, and pepper until almost smooth.

The texture will be creamier than mashed potatoes. If it is too creamy, you can add a few teaspoons of corn starch or flour.