• 2 10oz pkgs frozen cauliflower (or fresh 3/4 head) 
• 1 tsp chicken boullion granules 
• 1/4 tsp white pepper 
• 1 tsp minced onion flakes (optional) 
• 2 Tbsp butter 
• 2 Tbsp heavy cream 

Preheat oven to 375°F. Cook cauliflower in microwave or on stovetop until it is VERY done - fall-apart fork tender. Drain well and mix cauliflower with all other ingredients except cream in food processor or with a powerful mixer (hand or stand). Mixing with mixer will give "lumpier" results than a food processor, but some people feel the lumps make it seem even more like mashed potatoes. Add cream slowly and mix again. 
Spray an ovenproof dish with cooking spray and put mixture in. Add pats of extra butter or margarine on top if you like an extra buttery potato, and a bit of paprika sprinkled on top adds nice color as well.  Bake 15 - 20 minutes until hot.

Makes 4-6 Servings. 

ALTERNATE VARIATIONS: Instead of using cauliflower, you can also use Turnips! For this method, peel and dice turnips to very small squares and boil till extremely tender (just short of mush!). Use the method above, or skip the oven step if you prefer since they hold their shape better than cauliflower. They have a very potato taste also - you would not guess these started their lives as turnips! For a REALLY rich Mock Mashed Potato, add 2 oz Philadelphia Cream Cheese (softened) before adding to the mixer/food processor. Adjust carbs accordingly. Turnips have slightly LESS carbs than cauliflower (and more fiber) so there's no worry of over-carbing.