1 small cauliflower, cut into florets (about 350g florets)
25g grated cheddar
Put the cauliflower florets into a steamer over simmering water and cook for around 10-15 mins until tender.
Add the cauliflower, still warm, to a food processor with the cheese and a splash of milk and blitz until smooth. You may need to scrape the sides of the bowl a few times while blitzing to get a smooth consistency throughout.
Serve one portion and divide the rest between small containers or ice cube trays and freeze.