Break the cauliflower into pieces.
Put the cauliflower in a steamer along with peeled, whole garlic cloves.
Steam until cauliflower is very tender, (about 30-35 minutes).
With a piece of cheesecloth to hold cauliflower pieces, wring and squeeze as much liquid from the vegetable as you can. The drier you can get it, the more potato-like consistency it will be.
Whip the squeezed cauliflower, the garlic cloves, the cream cheese, Butter Buds (if you are using it) and salt & pepper together until smooth and creamy.
Serve as you would mashed potato.
A food processor or immersion blender works very well for this.
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