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.