By Glen MacnowSponsored By Cooper University Health Care

Sponsored by Cooper University Health


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Makes about 6- ½ cup servings


  • 1 head of cauliflower cut into florets
  • 1 head garlic
  • ½ teaspoon olive oil
  • ¼ cup fat free cream cheese
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon chicken base (better than bouillon)
  • 1 cup reduced fat shredded cheddar



  • Preheat oven to 400 degrees
  • Cut top of garlic head off and wrap garlic with foil. Drizzle olive oil atop of garlic and place in the oven. Roast for about 15-20 minutes until garlic is golden brown.  Remove from the oven and set aside to cool. Once cooled, remove each clove of roasted garlic and set aside.
  • In a large pot place cauliflower florets and cover with water. Boil for about 15-20 minutes until cauliflower is soft enough to mash.
  • Drain cauliflower well and place back in pot.
  • Add remaining ingredients and mash them together with a wooden spoon, spatula, or masher. Should resemble mashed potatoes. Serve hot.
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Calories per ½ C serving: 65

Total Fat: 3 gm

Protein: 6 gm

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Carbohydrate: 3 gm