To make mock mashed potatoes, cook cauliflower florets in water or chicken broth, dry the cooked vegetable, and puree it along with sour cream, cheese, cream cheese, green onion, garlic, salt and pepper. Garnish the dish with chives and serve with butter.
Cut 1 medium-sized head of cauliflower into florets. Discard the big stems and the vegetable's core.
Boil water in a stockpot over high heat. Add the cauliflower florets to it, and cook for around 6 minutes until the vegetable is tender. Alternatively, put the florets in a saucepan, add 14 ounces of chicken or vegetable broth, and allow the contents to boil. Cover the saucepan and let the contents simmer for around 12 minutes.
Drain the water or broth, and pat the florets dry on paper towels. Alternatively, place the cooked florets again in the saucepan, and cook over low heat for 2 minutes to remove the moisture. Stir constantly when doing this.
Place the cooked florets in a food processor, and add 2 to 3 tablespoons of butter, 1 tablespoon or 2 ounces of softened cream cheese, 2 tablespoons of sour cream, 1/4 to 1/2 cup of grated cheddar or Parmesan cheese, 1/8 teaspoon of freshly powdered black pepper, and 1/2 teaspoon of salt.
To improve the taste of the dish, also add 1/4 cup of green onion slices and 1/2 teaspoon of finely chopped roasted garlic. If the cauliflower is cooked in water, pour 1/8 teaspoon of chicken bullion or base that can act as a substitute for salt.
Puree the contents until they are combined and nearly smooth. Finally, garnish with 1/2 teaspoon of dried or fresh chives, and serve hot.