Cut + separate into large florets. Blanch for 15 minutes in shallow, boiling water. (just enough to cover the tops) I'm in the habit of seasoning the water with some freshly ground black pepper and a pinch of kosher salt -- feel free to follow suit! To maintain texture and avoid watery cauliflower, toss strained cauliflower into an ice bath immediately after blanching. Allow to cool and strain, placing cauliflower in either a pot or directly into your food processor. [see note below]
Side Note: If you're making this for yourself and/or other adults, you can easily skip the food processor and simply mash the cauliflower with a masher or fork just like you would with potatoes. Break out the processor if you're making this for texturally-challened or picky children to give the cauliflower a smooth, whipped consistency. Since making it with the processor the first time, I now just fork-mash the cauli and call it a day.
Choose your mashing method [above] and heat on medium-low on the stove top in a small pot or pan. Add 1/2 cup of half and half, 1/4 tsp garlic powder, 1/4 tsp onion powder, and 1/2 tsp salt. Next add your white pepper. Stir to incorporate and taste. Adjust seasonings as needed. I always add extra garlic powder and a little extra salt + pepper.
Garnish with chopped chives or dried parsley + paprika and serve steaming hot aside your favorite meal or atop a bed of roasted spaghetti squash.
Notes
Feel free to add some freshly grated parmesan cheese!You can also use fresh sautéed garlic here or even roasted garlic in place of the garlic powder - so good!Nutrition facts below are estimated with an online nutrition calculator. Adjust as needed and enjoy!