mashed cauliflower

It's very rare that I actually enjoy eating cauliflower - never mind making sure I get every last bit of it off my plate like I did with this dish! A good friend, a while back, made me mashed cauliflower one day when we were over. And while I was thrilled and excited to have found a way to enjoy the white veggie it was because it was loaded with cream cheese and parmesan... this is just a bit better health wise but tastes better thanks to a little experiment that worked out well...

Ingredients:
1 med. head of cauliflower
1 - 2 cups chicken stock
1 tbsp ground almonds
1 tbsp earth balance* or butter
1/2 tbsp cream cheese
fresh shredded parmesan to taste


I know, I know - there's still cream cheese and parmesan - but it's a lot less than the original I assure you.
The almonds give this so much flavor - it's so good!

Directions:
> Cut up your cauliflower and place in a pot with the stock... cook until the cauliflower is very tender.
> Pour excess into a cup and save in case you need it later when mixing.
> Using an immersion blender (or reg. blender) mash/puree the cauliflower.
> Mix in the butter, almond meal, cream cheese, and parmesan... adding more parmesan if needed.

Enjoy!

* note: make sure if you use a butter substitute to use one that has non-hydrogenated oils as these are very bad for you according to many sources... When substituting butter I use organic or soy free Earth Balance