1/2 pound cauliflower florets, stems trimmed
3 cups water
1 tablespoon butter
1/2 cup heavy cream
2-3 tablespoons or more to taste grated fresh Parmigiano-Reggiano cheese
Freshly ground pepper (white or black) to taste
Splash of fresh lemon juice, to taste
In a large saucepan, combine the cauliflower, water and salt over high heat. Bring to a boil, then reduce heat to medium and cook until the cauliflower is very soft, about 30 minutes. Remove from the heat and drain. Put the cauliflower, butter, cream, and cheese in a food processor and puree until smooth – like creamed potatoes. Season with salt, pepper, and lemon juice.