I have been using this low fat, low carb alternative for potatoes, for a while now and it is so yummy, I hope you enjoy it.
(Makes 6-8 servings; recipe adapted slightly from The Low Carb Gourmet.)
1 large head cauliflower
1/2 cup low fat cream cheese
1/2 cup low fat sour cream
1/4 cup minced green onions (I leave these out, I'm allergic)
1/4 cup freshly grated Parmesan cheese (If you only have finely grated Parmesan, use a bit less)
6 slices bacon, cooked until very crisp, then crumbled
1 cup reduced fat sharp cheddar cheese
Preheat oven to 350F/180C. Cut out stem and core from cauliflower, and cut into small pieces. Cook in large pot of boiling salted water until cauliflower is tender, but not overly soft. Drain well and mash with potato masher, leaving some chunks. Mix in cream cheese, sour cream, green onion, Parmesan, and 3/4 of the crumbled bacon.
Spread evenly in a medium-sized glass casserole dish. Sprinkle with low-fat cheddar cheese and reserved bacon. Bake 30-35 minutes, or until hot and bubbly.