Califlower Mashed Potato

1 head or a bag of frozen cauliflower
1/2 cup of Chevre cheese (or a softened cheese)
1/2 teaspoon minced or chopped garlic
Parmesan cheese
1 vegetable bullion
black pepper
teaspoon of rice milk
bacon salt (http://www.baconsalt.com/)
3 tablespoons unsalted butter

Clean and cut cauliflower into small pieces. Cook in vegetable bullion until well done. Drain cauliflower very well. Cauliflower will hold a lot of the bullion so pat cooked cauliflower very dry between several layers of paper towels. Don't let cauliflower cool off. Set the bullion aside. In a separate bowl puree garlic, rice milk, cheese, milk, bacon salt, Parmesan, pepper until almost smooth. Then mix and mash cauliflower. If too dry, add a little of the bullion. Feel free to add the cheese you like the most. Just remember, the melt factor is important.