Remove florets from whole cauliflower using very little if any of the stem portion.  In a medium stock pot on high heat, add 1 1/2 cups water, cauliflower florets and bring to a boil.  Reduce heat to low and simmer for 20 minutes until florets are very tender.  Place cauliflower florets into a colander and drain very well.  Using a potato masher, mash cauliflower florets until they are very fine.  Add salt, fresh ground black pepper, garlic powder, fresh grated Parmigiano  Reggiano cheese and mix thoroughly. Garnish with fresh chopped parsley and serve with meat of your choice.

YIELD:  4 small servings

The above recipe inspired by Chuck Erikson of Grass Valley, California.

Bill aka Mickey Porter 03-21-09.  Below pix of the mashed cauliflower florets plated.

A few sequence pixs taken.  Click on thumbnails for a larger view:

The above plated mashed cauliflower florets did not have the extra ingredients, only salt and black pepper.  They are a good healthy alternate to mashed potatoes and if you just have to load them up, go for it!