Add 3 cups of water to a large pot and bring to a boil. Add the cauliflower florets, cover, reduce heat to medium low, and cook for 15-20 minutes or until fork tender.
Drain the cauliflower well. Pat dry with a paper towel to remove excess water.
Add cauliflower, butter, and black pepper to a food processor and mix until creamy.
Season with more black pepper, as desired.
Notes
Use cauliflower florets only. The stalks will not blend well.
Drain cauliflower well. This will prevent your end product from being too watery.
A food processor will produce a creamy texture.
A hand masher or mixer will result in a more lumpy texture.
Consider adding ¼ cup yogurt, sour cream, or parmesan cheese.