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1 head of cauliflower

4 cloves of garlic, peeled

Chicken or vegetable broth

Butter, 2 Tablespoons

Salt to taste

1. Chop up cauliflower in medium chunks and place in a large skillet.
2. Add a cup of broth and the garlic cloves.  Cover and bring to a boil over medium-high heat.
3. Cook, covered, until the cauliflower is tender when pierced with a fork.
4. Process the cauliflower, garlic, and broth in a food processor with the butter and salt.  If the mixture is too dry to process, add more broth.
5. If you like a chunky texture, leave it chunky, or process until smooth for a dish many people will think is mashed potatoes.

Variation: Steam the cauliflower with broth or water, and add ¼ cup of heavy cream to the food processor.   The cream makes it taste even more like mashed potatoes. I have served both versions to people who hate cauliflower, and they ate it all up.