5 cups fresh cauliflowerets
1 garlic clove, minced
3 tablespoons fat-free milk
3 tablespoons reduced-fat mayonnaise
1/2 teaspoon salt
1/8 teaspoon white pepper

Directions
Place 1 in. of water in a large saucepan; add cauliflower and garlic. Bring to a boil.
Reduce heat; cover and simmer for 10-15 minutes or until tender.
Drain; transfer to a small bowl. Add the milk, mayonnaise, salt and pepper; beat until blended.
If desired, shape into individual molds by packing 1/2 cup at a time into a 2-in. biscuit cutter.

Yield: 4 servings.

1 head cauliflower
8 tablespoons butter
1 teaspoon pepper -- up to 1 tablespoon

How To Prepare:
Cook 1 head of cauliflower until very soft. MASH all the water out of it through a screen mesh colander (If you skip this step you get cauliflower soup)..

Add 1 stick butter and considerable pepper (min 1 teaspoon up to a tablespoon - careful it goes from perfect to HOT very fast).
Whip with mixer or in food processor, re-heat if necessary.
Carbs per serving - include all nutritional information if known: 7g carbs total

.

6 cups cauliflowerets
1/4 cup diced white onion
1/4 cup butter or margarine
1/3 cup flour
2 cups milk
1 cup (4 oz.) shredded Swiss cheese
1 tsp. salt
1/4 tsp. garlic salt
1/4 tsp. white pepper
10 whole ripe olives
1 bay carrot

In a large saucepan, cook cauliflower in a small amount of water for 6-7 minutes or until crisp-tender; drain well. In a medium saucepan, saute onion in butter for 2 minutes. Stir in flour until blended; gradually add milk. Bring to a boil; boil for 2 minutes, stirring

1 (10 oz) package frozen cauliflower, thawed
1 (10 oz) package frozen broccoli, thawed
1 can Cheddar cheese soup
4 slices bacon
salt and pepper to taste
1/4 cup shredded cheddar cheese

Fry bacon until crisp; drain well on paper towels then crumble.
Place broccoli and cauliflower in crock pot. Top with soup, sprinkle with bacon. Season with salt and pepper.
Cover and cook on low for 4 to 5.

About 20 minutes before done, top with cheddar.