Bring a large pot of water to a boil over medium-high heat.
Remove the stem and leaves from the cauliflower head and discard then cut the cauliflower into florets all roughly the same size.
Put the cauliflower florets into the boiling water.
Boil the cauliflower until very tender, about 10 minutes.
Drain the cauliflower then put into a food processor or blender along with the butter and heavy cream (a food processor or blender will probably give you the creamiest results, but mashing by hand with a potato masher will work well too) and pulse until smooth.
Transfer the mashed cauliflower to a large bowl and stir in the cheese, 1/4 tsp salt and 1/8 tsp black pepper until well combined.
Taste and season with additional salt & pepper if needed.
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