¼cupAsiago or Parmesan cheese(or use a mixture of both)
1 ½teaspoonssea salt, to taste
½teaspoonblack pepper, to taste
diced chives or green onion, to garnish (optional)
Bring 1" water to a boil in a large saucepan. Add a steamer basket.
Add garlic cloves to steamer basket, cover pan. Steam 5 minutes.
While the garlic is steaming, break the cauliflower into florets.
Add cauliflower to the steamer basket with the garlic. Steam 7 minutes, or until cauliflower is tender. Remove cauliflower and garlic from pan and set aside.
While cauliflower steams, add milk to a small saucepan and warm over medium heat until the milk begins to simmer. Stir in the cheese and half the butter, stir until incorporated.
Add the cauliflower, garlic, and ⅔ of the milk mixture to the basin of a large food processor or high-powered blender. Blend until it's as creamy as you prefer, and add the remaining milk gradually until the cauliflower reaches the desired consistency. (Smaller cauliflower will need less milk, and larger ones will need more.) Add salt and pepper to taste, blend again.No food processor or blender? You can also mash everything together with a potato masher, but the resulting mash may not be as creamy.
Serve the remaining butter on top of the mash, and garnish with fresh herbs if desired.
Make Ahead: To make the mash up to 2 days ahead, store in an air-tight container in the fridge. This mash reheats well in the microwave, or add to casserole dish, cover, and place in a warm oven (350ºF) for 20-30 minutes.
This mash makes about 8 ⅓ cup servings, or 4-6 more generous servings.