Try chopping up a leek and adding it into the food processor with the cauliflower, a little butter and cream, garlic, salt, and some nutmeg. Puree to a consistency you enjoy. I think the leek is a nice compliment to the culiflower.
(I'm a big fan of real butter and cream instead of low-cal/low-fat substitutes, but I'm picky about where it comes from; I get pastured dairy products from the companies that are highly rated at
The Cornucopia Institute. But that's a different thread.
)