Divide the cauliflower into florets and place in well-salted water for half an hour, any small animals that may be present will come out.
Then cook in a little fresh salted water for about 15 minutes until soft. Drain very well and puree with a hand blender while still hot or press through the potato press. Mix with butter and cream cheese and season with salt, pepper and possibly nutmeg. Serve warm.
Very tasty with a steak and fresh, crispy lettuce!