The Best Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese

Ingredients

• 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, if needed
• 3 T grated Parmesan cheese
• 3 T goat cheese
• Salt/pepper to taste

Directions

1. Place the cauliflower in a pan and pour in enough water to submerge it. Stir in the garlic and a little salt, then bring the water to a boil. Reduce the heat and simmer for 20 minutes, until the cauliflower is extremely tender.
2. Take the pan off the heat and drain the cauliflower thoroughly. Let it sit in a colander for nearly 5 minutes so the extra moisture can escape, since too much water will make the puree loose.
3. Transfer the drained cauliflower to a food processor and blend until smooth, using the half and half only if the mixture needs help moving. If you prefer, you can beat it with a small hand mixer for a whipped texture, or mash it by hand for something a little more rustic.
4. Return the cauliflower to the same pan and set the heat as low as it will go. Stir in the Parmesan and goat cheese, then add salt and pepper to taste.
5. Warm the mixture for 2-3 minutes, stirring the whole time to prevent it from catching on the bottom of the pan. Serve hot, adding freshly grated Parmesan on top if you like.