Here it is. It is super simple.

Take a head of cauliflower and cut off all of the florets.
the amount of milk that you use is directly proportional to how much cauliflower you have.

Get the milk to a boil – not rolling – just starting to boil – and then drop the cauliflower in.

You will have to keep stirring – so as to make sure that your milk doesn’t scorch (don’t have the heat too high) – and also to make sure that all of the cauliflower is getting some milky attention (the milk shouldn’t really cover all of the cauliflower).

Once the cauliflower is done (ready to fall apart) – start mashing it all up – adding your parmesan – or peccorino romano – or whatever nice salty cheese that you have – and then a little bit of sour cream or a touch of butter (if you want)

A little salt and pepper – and that is it.

The only tough thing is the eyeballing of the amounts – too much milk – and it is all too runny – not enough – and it won’t cook properly.