1.5 tablespoons cream cheese, plain or with chives, softened (NOT reduced fat, please use regular)
1/4 cup grated Parmesan
1/2 to 1 teaspoon minced garlic (depending on your taste for garlic)
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Pinch of white pepper
Pinch of nutmeg (please try to use whole nutmeg; use a rasp or nutmeg grinder to produce the powder. Fresh ground nutmeg is far superior than the already ground variety)
1/2 teaspoon chopped fresh or dry chives, for garnish
3 tablespoons unsalted butter
Optional Dutch stamppot addition:
2 cups drained and patted-dry sauerkraut
Set a stockpot of water to boil over high heat.
Clean and cut cauliflower into small pieces and rinse in a colander or large strainer.
Cook in boiling water for about 6 minutes, or until well done.
Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels (I use two plates and place the boiled cauliflower on paper towels on one plate, cover them with paper towels, then place an identical plate over that, then flip the whole assembly over, remove the top layer of paper towels and replace them with dry ones. Continue to switch and flip until towels run dry).
In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, salt, black pepper, white pepper and nutmeg until almost smooth.
Now is the time to stir in the sauerkraut if you are adventurous, and heat the whole mixture in a microwave so the kraut warms up.
Garnish with chives, and serve hot with pats of butter.
This can be prepared ahead of time and easily reheated in a microwave; this can also help dry it out bit if it turns out too wet.