(4 Servings)


  • 1 large head of cauliflower (2-2 ¼ pounds)
  • 1 cup low sodium chicken or vegetable broth
  • 3 tbsp. nonfat milk
  • 3 tbsp. nonfat cream cheese
  • ¼ tsp. garlic salt
  • Salt and pepper to taste
  • Freshly chopped herbs like parsley or chives (optional)


  1. Separate cauliflower into florets and chop core finely.
  2. Simmer broth in a pot over high heat.
  3. Add cauliflower, cover and reduce heat to medium. Cook until cauliflower is very tender, about 12-15 minutes.
  4. Drain and discard liquid (the drier the cauliflower is, the better).
  5. Add milk, cream cheese, and garlic salt and mash with potato masher until desired consistency is reached.
  6. Season with salt and pepper to taste.
  7. Optional: top with fresh herbs and serve.
Nutritional Facts (per serving): 70 Calories (6g Protein, 13g Carbs, 0.5g Fat)