Step 1

IF ROASTING THE CAULIFLOWER: Preheat oven to 450˚F. Toss the cauliflower florets with a tablespoon of olive oil; spread on a rimmed baking sheet and roast for 20 minutes, or until tender.

Step 2

IF BOILING THE CAULIFLOWER: Fill a large frying pan with 1/4 inch water; add 1/2 teaspoon salt and bring to a boil. Add cauliflower florets; cover the pan and cook for 10 minutes, or until tender and soft. DRAIN WELL and set aside for 3 minutes to steam-dry.

Step 3

In a large frying pan (use the same pan that you used for the cauliflower, just wipe it down) melt 1/2 tablespoon butter.

Step 4

Add garlic and cook for 30 seconds, or until fragrant. Remove from heat.

Step 5

Stir steamed (or roasted) cauliflower florets to the pan with the garlic.

Step 6

Add remaining butter and buttermilk.

Step 7

Grab the immersion blender and blend to a desired consistency.

Step 8

Stir in parmesan cheese, Italian seasoning, salt and pepper. Taste for seasonings and adjust accordingly. Add more butter or buttermilk to make it creamier.

Step 9

Transfer to a serving bowl and garnish with parsley.

Step 10

Serve.