This recipe is a favorite of many dieters. I originally made the recipe from the South Beach Diet book and I have made it for years even though I am no longer eat South Beach style. I believe in using real butter and cream and have incorporated these healthy fats into the original dish.

1 head cauliflower — cut into small florets
1/4 c. coconut milk
1/4 c. water
1/3 cup whipping cream
3/4 tsp sea salt
1/4 tsp white pepper
1/8 tsp garlic powder
1/8 tsp onion powder

Divide a head of cauliflower into florets that are all roughly the same size.Steam cauliflower pieces over boiling water (15 to 20 minutes), or until the cauliflower is tender. Drain the cauliflower and toss it in a bowl of ice water to bring the cooking process to a screeching halt.

When the cauliflower has cooled, place half of the florets in a food processor along with 1/4 cup of water. Puree the cauliflower on high speed until smooth, then mix with remaining pieces of cauliflower in a medium sauce pan. Add cream, salt, white pepper, garlic powder and onion powder to the cauliflower and stir. Set the saucepan over medium heat and cook, stirring often, for 5 to 10 minutes, or until thick.