STYLETHREAD -- LET'S TALK SHOP!

i know south beach had one, but i will warn you: i got pretty excited about it b/c i love cauliflower - when i had those they made me so sick (they're gross) that i haven't eaten cauliflower for a year, just b/c of association.

Here's Rachel Ray's recipe and another from the Food Network. Which do y'all think would be better? On the RR recipe, do you think it will matter if I use "healthy" butter, aka fake, instead of real butter?

Rachel Ray

1 large head cauliflower, cut into florets
3 cups chicken stock  I'd use veggie
4 tablespoons butter, cut into pieces I'd use faux butter 
1 cup shredded white extra-sharp Vermont Cheddar (recommended: Cabot brand) I'd use 75% fat-free but still Cabot brand - it's super yummy
1/4 cup grated Parmigiano
Coarse black pepper and salt
A generous grating nutmeg

Place cauliflower in a medium shallow pot or pan. Add stock, cover and place pot over high heat. When liquid boils, reduce heat to simmer and cook covered 10 minutes. Remove cover, raise heat to medium high and allow the broth to reduce by half, 2 minutes. Add 2 tablespoons butter, cut into pieces and the cheeses and smash the cauliflower with a masher to the same consistency as desired for mashed potatoes. Season the cauliflower with black pepper, a pinch of salt and nutmeg.

Other Mock Garlic Mashed Potatoes Recipe

1 medium head cauliflower
1 tablespoon cream cheese, softened
1/4 cup grated Parmesan
1/2 teaspoon minced garlic
1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
1/8 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh or dry chives, for garnish
3 tablespoons unsalted butter

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 cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
Garnish with chives, and serve hot with pats of butter.