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Mock Mashed Potatoes
from the kitchen of Sharmagne Leland-St. John

16 ounce head of cauliflower
¼ cup shredded cheddar cheese
¼ cup shredded Monterey jack cheese
¼ cup sour cream
2 tablespoons butter
¼ teaspoon white pepper
¼ teaspoon garlic salt

Wash and cut the cauliflower into florets. 
Steam until tender. Stir in the remaining 
ingredients. Place in a food processor or
blender and blend until smooth.  Serve.


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