The BEST Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese
1 large head cauliflower, cut into small same-size flowerets
1 tsp. minced garlic or 2-3 garlic cloves
1 T half and half or cream
3 T grated Parmesan cheese
3 T goat cheese
salt/pepper to taste
Put cauliflower in a pan with enough water to cover, and add garlic and a small amount of salt. Let cauliflower come to a boil, then lower heat and cook 20 minutes, or until cauliflower is very soft. Remove from heat and drain very well. (I let it drain nearly 5 minutes in a colander. Donâ€™t skip this step or the finished dish will be a bit watery.) When cauliflower is well drained, put into food processor and puree, adding the half and half if needed. (Most of the time there will be enough water left on the cauliflower so you wonâ€™t need it.) You could also use a small hand beater to â€œwhipâ€ the cauliflower as you would potatoes. I also think this would taste great mashed with a hand masher for a more coarse consistency. Put cauliflower back into the pan you cooked it in and turn heat on very low. Add Parmesan, goat cheese, and season with salt and pepper. Heat 2-3 minutes, stirring constantly so it does not stick to the bottom. Serve hot, with a little freshly grated Parmesan on top if desired.