The original recipe calls for boiling the cauliflower in stock. I have done this and steamed it instead. Both were great, and there honestly wasn't much difference. Believe it or not, I'm actually horrible at reducing liquids, so I sort of like steaming the cauliflower better. I will post it that way here, but follow the original link if you'd rather boil it in stock.
adapted from Rachel Ray via Food Network
1 head of cauliflower, cut into florets
2 tbsp. butter, cut into cubes
1 - 1 1/4 c. shredded white cheddar cheese
1/4 c. parmesan
1/4 - 1/2 c. milk
ground black pepper (or peppercorn medley) & salt
1/2 tsp. nutmeg
Steam the cauliflower until soft, about 10 minutes, depending on the size of your florets. When soft, transfer to a medium-size pot over medium-low heat. Add in the butter, cheese, and milk. You want enough liquid to create a cheesy sauce for the cauliflower, but not so much that it will be too soupy to eat. Using a masher, break up the cauliflower until it is the consistency of a chunky puree (what?). The cheese should melt. Add in the salt, pepper, and nutmeg, to taste. If the sauce is too thin, turn the heat up slightly and cook until thickened, stirring regularly.
If you are a cheese fan, you will be a fan of this!