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Make the cauliflower mash by bringing a later pot of water to the boil and cutting the cauliflower into large bite size florets. Season the boiling water with 1 tablespoon of salt and boil the cauliflower florets along with the garlic for 7-10 minutes, or until you can mash the cauliflower with a fork. Make sure not to over-boil the cauliflower, as it will get too watery and ruin the mash.
Add the strained cauliflower and garlic to a blender along with the cheddar cheese, butter, cream cheese. Blend until smooth and creamy, check for seasoning. Enjoy!
Cauliflower mash will keep in the fridge for 4 days or can be frozen for 3 months.