I'm not up on diet no-no's & this isn't exactly mashed cauliflower but you might like it. It was a hit when I served it:
CAULIFLOWER SOUFFLE (serves 6)
1 large cauliflower
1/2 cup milk
4 eggs, separated
1/4 cup flour
1/4 cup butter, softened
1/2 tsp seasoned salt
1/2 tsp pepper
1/2 cup grated Parmesan
1/2 cup cracker crumbs

Wash cauliflower; break into florets. Cook florets covered in a small amount of boiling water for 10 minutes. Puree in a food processor. Add milk, egg yolks, flour, butter, salt & pepper. Process until smooth. Beat egg whites until stiff peaks form. Fold egg whites & grated Parmesan into cauliflower mixture. Pour into a buttered 1 1/2 qt souffle dish. Sprinkle cracker crumbs over top. Bake in a preheated 350° oven 1 hour.~~ From You're Imvited.

Maureen, I made a

Ann

Cauliflower Mashed Potatoes
Cauliflower mashed potatoes taste like mashed potatoes but without the carbs!
Mashed cauliflower is a bit more lumpy than pototoes but can still taste creamy with the added butter and cream.

Ingredients

1 head cauliflower
2 tablespoons butter (or more to taste)
1/2 cup cream

Cut the cauliflower head up into small chunks and steam until it is very very tender. It should mash up when you poke it with a fork. Drain any water from the cauliflower and pat dry with paper towels. In a large bowl, combine cauliflower, butter and cream. Mash with hand masher or whip with electric beater until it is the desired consistency. If it's too lumpy, try putting the whole mixture in a food processor and processing until it's smooth and creamy! Season to taste.
You have to make sure to cook the cauliflower just right in order for this to come out like whipped potatoes, otherwise it will be a bit lumpy, but still tasty!

This recipe has 6 Grams Carbs per 1 Cup Serving

Souffle sounds good. I don't think I can fool my taste buds into believing that Cauliflower is mashed potatoes though.lol However, I do like caulflower.

Oops, looks like I have delved deeply into the wine bottle-meant Cauliflower and a space after my lol!
RL`

Just steam cauli flower until tender......put into a food processor..and puree...adding cream ( or milk...or chicken broth) to add enough liquid to make it blend....add salt and pepper to taste...
And you would be amazed how much it DOES taste like mashed potatoes...
Cauliflower souffle is not "diet friendly" with the flour and the cracker crumbs....and mashed cauliflower is pretty Blah without some salt and pepper.
Linda C

I like mashed or smashed potatoes, but prefer the rest of my veggies whole. Why pretend they're something they're not?

My favorite is steamed cauliflower ... alone or with carrots .... then drizzled with melted butter and tossed with fresh chopped dill.

But cauliflower souffle tastes good & I never claimed it was a diet recipe.

Somebody recently posted a delicious pureed cauliflower recipe and I'll look for it when I get home later. Diet it isn't, but it sure sounds delish!

Also, I just love Sol or Sue's (I forget which one of those "S" girls it is) recipe for pureed broccoli with creme fraiche and ricotta, its to die for. Also, Teri's pureed broccoli with lemon and butter. I'm a person who likes her veggies whole and plain, but sometimes its fun to try something different. When I first made the broccoli puree I served just a little bit on each plate along with the other veggies, just a little taste of it, and our 2 dinner guests each had second (and larger) helpings, Ken, true to form, didn't, LOL. He's so predictable that way!

Woodie, It was Sol that posted the recipe. I had actually planned on making this one last week but forgot to buy the cheese.

Cauliflower Au Gratin (Sol's Recipe)

1 head cauliflower, cut into florets, stems chopped
Salt
1½ tablespoons olive oil
1 tablespoon minced shallot
1 tablespoon minced garlic
1 cup vegetable or chicken stock
1 cup heavy cream [you could get away with less]
½ tablespoon prepared horseradish
ground pepper
½ cup grated Gruyere cheese

Boil or steam cauliflower florets for 6-7 minutes or until tender. Drain well and transfer to a large casserole dish.

Heat the oil in a large sauté pan and add the cauliflower stems, shallot and garlic. Cook until tender. Add the stock and cook until reduced by half, about 5 minutes. Add the cream, horseradish and Gruyere and cook until cheese is melted. Salt and Pepper to taste. Transfer to a blender and purée until smooth. Pour the sauce over the cauliflower florets and stir until well coated. Bake until golden, about 20 minutes.

Yep, it was Sol. Great flavor, but cools down too fast.

HanArt, I didn't have any desire to make cauli what it's not but dh is doing a low carb diet and it is to please him. I've never been much of a tater person myself, so if I want potatoes now, I'll just get some fries when it's just me eating with someone else. It isn't fair ...dh has no cholesterol issues so what he can eat would put me on a higher Lipitor doseage!

Cream, horseradish and gruyere... yep that would do it I think. and hopefully make him happy.

The mashed cauliflower I posted is from Atkins low carb diet.

I've been making mashed cauliflower for awhile now. We love it. I add a few cloves of garlic, butter and cream to the mash - and steam the cauli instead of boil. Boiling adds moisture, which the cauli doesn't need. I use a hand mixer to puree the cauli - no lumps. I also love cauliflower gratin and do it a little differently each time.

Fauxtatoes as this dish of mashed cauliflower is called is really good! I agree with Gina about steaming the cauli instead of boiling. I use a potato masher as I like a few lumps. Even people who say they don't like cauli like this recipe.

I didn't really like the SB version of Mashed Cauliflower. But I do LOVE the roasted cauliflower florets!

1 head of cauliflower, cut into florets
2 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
1/4 tsp red pepper

Preheat oven to 450'. Toss all ingredients in a large bowl. Place on cookie sheet or roasting pan, and cook for 30 minutes, turning with tongs once or twice.

DH and I will eat an entire head of cauliflower in one meal.

I don't think it will fit in with your DH's diet but I've made this cauliflower recipe that seagrass posted and it's so good.

GRATIN OF CAULIFLOWER WITH GINGERED CRUMBS

1 1/2 pounds cauliflower, leaves trimmed, core removed
3 Tbsps. unsalted butter
2 Tbsps. all-purpose flour
1 cup light cream or half-and-half
1 tsp. fresh lemon juice
1/4 tsp. freshly grated nutmeg
dash of hot pepper sauce
1/4 cup grated Swiss cheese
1/4 cup fresh breadcrumbs
1/8 tsp. ground ginger
2 Tbsps. freshly grated Parmesan cheese

Preheat oven to 350 F.

Cook cauliflower in at least 3 quarts of boiling water until just tender, 10-12 minutes. Rinse under cold water - drain. Cut or break into floweretes. Put in a well-buttered 2 quart casserole.

Melt 2 Tbsps. butter in a medium saucepan over medium-low heat. Stir in the flour. Cook, stirring constantly, 2 minutes. Whisk in the cream. Raise the heat slightly and cook until thick. Add the lemon juice, nutmeg, hot pepper sauce and cheese. Spoon sauce over cauliflower.

Melt remaining 1 Tbsp. butter in a small skillet over medium heat. Stir in breadcrumbs and ground ginger. Cook, stirring constantly, until golden. Spoon crumbs over cauliflower and sprinkle with Parmesan cheese. Bake in the oven until bubbly, 15-20 minutes.

Serves 4