(I can't believe it's not potatoes!) Mashed Cauliflower

Hello, my carb-loving friends,

I have the best news! I found a way to make cauliflower taste (almost) like potatoes (obv nothing can truly take their place). I have been doing lots of experimentation with cauliflower recently and I totally hit the jackpot with these. Here's the solution to your trying-to-leave-carbs-out-of-dinner-but-I-need-them struggle:

Servings (side portion): 2-3
Total prep+cook time: 30 minutes

You will need:
- a food processor
- a medium sized pot with a lid
- a colander
- a small head of cauliflower, cut into florets
- chicken or veggie broth (2-3 C), I use low sodium chicken broth
- salt
- pepper
- garlic powder (optional but recommended)
- onion powder (optional but recommended)
- a splash of milk (I use 1%)
- sprinkle of parsley, optional for a little color

Optional depending on your taste and level of preferred indulgence:
- a very small russet potato, peeled and quartered (like the smallest one you can find - if you're not quite ready to give up on them yet)
- a small pat of butter (like 1/2 a tbsp)
- spoonful of sour cream
- about 1/4 C shredded parmesan cheese

Directions: 
- Add your cauliflower florets and chicken broth (and potato, if using) to a pot with a lid and bring to a boil. You just need enough broth to about 2/3 cover the cauliflower.
- Cover once boiling, reduce to a simmer and allow to simmer for about 15 minutes until fork tender
- Drain the contents of your pot and then add to your food processor
**My food processor is small, so I drain in the colander and then process in a couple of batches
- Pulse in your food processor until smooth and whipped, no lumps! Sometimes you have to stir a little in between pulses.
- Return your whipped cauliflower (and potato, if using) to the pot
- Add salt, pepper, garlic powder, and onion powder to taste and stir
- Add a splash of milk if they're a little too thick and stir again
- Taste at this point and decide if you'd like it to taste a little more indulgent. If so, add a pat of butter, spoonful of sour cream or abut 1/4 C shredded parmesan cheese as desired. I like mine with just a little butter. If you don't use the small potato, I'd recommend the parmesan cheese to add a little more creamy texture.
- Sprinkle with parsley, stir and enjoy!