From our 2015 Chef at the Market, Megan Galbraith
2 Heads Cauliflower
4 Ounces Cream Cheese
2 Ounces Butter
Salt & Pepper
1. Cut cauliflower in to florettes and boil until tender.
2. Drain cauliflower; then purée with food processor or stick blender until smooth.
3. Add cheese &butter, pulse until melted & mixed.
4. Season with salt & pepper to taste.
5. For garlic "mashed potatoes" use garlic & herb Boursin or Alouette cheese