The estimated total time to make this recipe is 15-20 minutes.

Stovetop Cooking Directions:

Cut the cauliflower into florets and place into a large pot. Add  the onion and garlic to the pot. Add enough water to the pot to cover the florets. Bring the water to a boil, then reduce the heat and simmer, covered, for about 10-15 minutes, or until a fork can easily pierce cauliflower. Once ready, strain cauliflower and onions in a colander, and transfer to a food processor or blender. (If using a blender, be careful it will need ‘steam’ room, so I use a towel to cover the top of the blender). Add the Parmesan cheese, and seasonings. Pulse until you get the consistency you like. If you like a creamier consistency, considering adding milk, and continue to process until smooth.

Cut the cauliflower into florets and place into a covered casserole dish with onion, garlic, and 2 tbs water. (You could also use a microwave safe bowl, covered with saran wrap, pierced with a fork). Microwave on high for 5 minutes. Stir, then microwave another 5 minutes or until cauliflower is tender, (a fork should easily pierce it). Let stand covered 5 minutes then drain any excess water. Put the cauliflower in a food processor or blender. (If using a blender, be careful it will need ‘steam’ room, so I use a towel to cover the top of the blender). Add the Parmesan and seasonings. Pulse until you get the consistency you like. If you like a creamier consistency, considering adding milk, and continue to process until smooth.