Smashed Cauliflower

This is a variation on the South Beach / Atkins answer to mashed potatoes .. it should end up being the same or similar consistency.

1 head of Cauliflower
1 -2 cans of low sodium, chicken broth
Parmesan / Romano / any shreaded cheese (to taste)

Put the cauliflower pieces in to a large pot along with 1 - 2 cans (depending on the how much cauliflower you have) of the chicken broth. Cook covered on Med - High until cauliflower is soft; remove from head and mash the cauliflower directly into the remaining chicken broth. Once it's all mashed, add shreaded cheese, mix together & serve! Depending on how much chicken broth was left over, you may have to add more cheese, but you can always drain a little of the excess out too.

It keeps pretty well for a few days in the fridge too if you have leftovers and they taste better than mashed potatoes reheated.