As I've mentioned before, I did a stint of the dreaded low-carb diet. One of the things I used to eat regularly was "mock mashed potatoes" made out of cauliflower. Everyone looks at ya like you've got 3 heads when you first mention it - and I gotta say, it doesn't taste like mashed potatoes to me! - but it IS really tasty. If you can handle cauliflower, it's a yummy change of pace. (And I've met several cauliflower haters who just LOVE this, so maybe it's a good way to coax the kids to eat it too.)
2 10-oz pkgs frozen cauliflower
1 tsp chicken bouillon granules
1/4 tsp white pepper
1 tsp minced onion flakes
1 tbsp soy margarine
2 tbsp soy milk
Cook cauliflower in microwave or on stovetop till VERY done - basically overcooked, fall-apart fork-tender. Drain well and mix cauliflower with everything except the soy milk in food processor or with a hand mixer. (A mixer will give "lumpier" results, where a food processor will seem almost whipped.) Add the milk slowly and mix again. Be careful - you don't want to make the mixture too liquidy!
Typically, I just eat it at this point. But if you're more patient than me and you want to finish the recipe... spray a baking dish with cooking spray and put the mixture in it. Sprinkle with paprika. Bake at 375 for 15-20 minutes.
Makes 4-6 servings.
You can, really, even decrease the margarine, or leave it out altogether. The seasonings have so much flavor to them that I've never noticed a "buttery" taste at all - even in the full-fat (unmodified) version (which calls for 2 tbsp butter).
This also works well for rutabaga and turnips - 2 soluble-fiber vegetables that I never seem to know what else to do with. 
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"Mock Mashed Potatoes" (Cauliflower)
