For the cheese, use any good melting white cheese like cheddar, Asiago, Gruyère, or all Parmesan.
Makes about 4 servings, Prep time: 10 mins, Cook time: 20 mins
1 large cauliflower, trimmed and separated into florets
1 cup skim or whole milk, or cream
2 TBS butter
1 1/2 cups grated white melting cheese (white cheddar, Asiago, Gruyère, Parmesan)
1/2 tsp of fresh grated nutmeg
1/4 tsp red pepper flakes or 1/8 tsp Cayenne powder (optional)
kosher salt and ground black pepper to taste
chopped fresh parsley for garnish
Bring a large pot of salted water to a boil. Boil cauliflower until very tender, about 12 – 15 minutes. Drain and place cauliflower in a bowl on the side. Wipe pot clean.
Add milk, butter, and cheese to the pot. Sprinkle a little salt, pepper and add red pepper flakes (or cayenne). Turn the heat to med-low. Cook until butter and cheese have melted, about 3 minutes. Stir often to keep the cheese sauce from sticking.
Add tender cauliflower and mash using a fork or better a potato masher. Stir well to combine all ingredients. The consistency should be like mashed potatoes. If not creamy enough add a little milk or cream.
Taste it and adjust the seasoning with salt, pepper or red pepper.