1 head Cauliflower
1 tablespoon Cream cheese
2 tablespoon Unsalted butter
2 cloves Garlic
1/4 cup Parmesan
Salt; to taste
Pepper; to taste
Set a stockpot of water to boil over high heat. Clean and cut cauliflower into small pieces. Boil cauliflower for about 6 minutes, or until well done. Drain well. Pat cooked cauliflower very dry between several layers of paper towels. In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, butter, Parmesan, garlic, salt and pepper until almost smooth
makes 4