{Image source: jules:stonesoup}

If you're here via Foodgawker, thank you so much for stopping by! I submitted this picture of our Korean Fish Cake Soup a few days ago, and it was accepted around 7:15pm on the 20th. Since then, our visits have skyrocketed. For that, we thank you!

It's just the kick in the pants that I needed, too. Since achieving my goal weight back in August, my posts on Broke da Mout' have dropped off a little a lot. Since being able to incorporate bread back into my diet, not to mention pasta, potatoes, rice, and all of those other delicious, starchy foods, it's been hard to convince myself to go back into the kitchen and play around. Why would I when I can just throw together a sandwich or grab an apple?

Because it's good for you, that's why. And at Broke da Mout', we really are all about some good food for good living.

This mashed cauliflower recipe uses only two ingredients (five if you include the seasoning and water for boiling), making it about as pure as you can get while still tasting delicious. We originally used it as a substitute for mashed potatoes, but it's become a go-to side dish all on its own.

Mashed Cauliflower

Ingredients

• one head cauliflower
• 4 oz. fat-free cream cheese
• salt and pepper to taste

Directions

1. Remove the cauliflower florets from the stem. Rinse under cold water and place in a pot. Cover with water and boil until tender, about 15 minutes. Drain.
2. Using an immersion blender or food processor, puree the cauliflower until smooth. Don't worry if there's a little extra water in the mix; it adds to the smoothness.
3. Add cream cheese and combine until smooth.
4. Season with salt and pepper to taste and serve hot.

Makes 6-8 side servings.

Last night, I served this with the slow-cooker variation of our Hickory BBQ Pulled Pork on whole-wheat hamburger buns, and it was a hit. Try it yourself sometime!