Place cauliflower florets and garlic in a steamer over boiling water, cover and steam until very tender, about 10 minutes.
Lay cauliflower on paper towels and pat dry. Change paper towels and blot until very dry. This step is key to a fluffy mash.
Put cooked cauliflower and garlic in a food processor. Add T. fatfree half and half (makes a creamier dish than if you use nonfat milk, salt and pepper; pulse several times, then process until smooth and creamy. Transfer to a serving bowl. Drizzle with the with a splash of olive oil and garnish with tarragon, or your favorite fresh herb, if desired. Serve hot next to 4 oz of fish or chicken!
"Remove the fat, not the taste."