Prepare your cauliflower by mincing it in a food processor OR by cutting into small pieces.
Microwave or quickly cook in a pot of boiling water until tender.
Place cauliflower in cheesecloth or muslin and squeeze all the water out. This will reduce the amount to about 1/3 of the original so plan accordingly if cooking for a group.
When all the water is rung out, place in a food processor or blender and add remaining ingredients.
Blend until smooth and creamy adding the heavy cream a little bit at a time until desired thickness.
At this point, you may need to reheat because cauliflower cools down pretty quickly.
When you’re ready to serve, I like to mix up some fresh minced garlic with butter and pour overtop. It elevates this dish from boring cauliflower to amazing!