Mashed "Potatoes"

1 large head of cauliflower, remove tough stem, cut into florets
3 tablespoons sour cream or ricotta cheese
1/2 cup shredded Cheddar cheese
1/4 cup Parmesan cheese
1/2 teaspoon salt
Big pinch of ground cumin (optional)
Chopped fresh parsley for garnish (optional)

Put the florets in a steamer basked inside a large saucepan. Add an inch of water to the pan,
cover, and bring to a boil. Reduce the heat to a simmer and cook 12-15 minutes, or until the 
cauliflower is just tender. Drain it well on kitchen towels.

Puree the cauliflower in a food processor; then add the remaining ingredients except the parsley
and puree until smooth. Scoop the puree into a warm bowl and garnish with parsley if desired.

Serve hot.