Step 1

Bring water to a boil in a medium saucepan, add cauliflower florets, and boil until tender, about 15 minutes.

Step 2

Drain cauliflower and pour into food processor.

Step 3

In a medium skillet over medium low heat, heat butter, garlic, and rosemary until fragrant. Remove from heat and add to food processor with cauliflower. Pulse until combined.

Step 4

To food processor, add heavy cream, parmesan, salt, and pepper and pulse until smooth consistency is reached.

Step 5

For gravy, in a medium saucepan over medium high heat, heat butter, heavy cream, and chicken stock. Bring to a boil, then reduce, cover, and simmer for 12 minutes.

Step 6

Remove from heat, add xanthan gum and pepper, and whisk together until thick consistency is reached.