Remove florets from whole cauliflower using very little if any of the stem portion.  In a medium stock pot on high heat, add 1 1/2 cups water, cauliflower florets and bring to a boil.  Reduce heat to low and simmer for 20 minutes until florets are very tender.  Place cauliflower florets into a colander and drain very well.  Using a potato masher, mash cauliflower florets until they are very fine.  Add salt, fresh ground black pepper, garlic powder, fresh grated Parmigiano  Reggiano cheese and mix thoroughly. Garnish with fresh chopped parsley and serve with meat of your choice.

The above recipe inspired by Chuck Erikson of Grass Valley, California.