Cut your cauliflower head into small chunks of the florets and stem.

Place all ingredients in a medium saucepan or Dutch oven and bring to a boil.

Reduce heat to medium heat, and cover, allowing to cook for 20 minutes or so until the cauliflower is very tender and easily mashed with a fork. You may need to add more stock if everything is dried up . . or if you have a lot of liquid still remaining, pour most of it off into a bowl and reserve. Much better to start with too little liquid than too much (you can always add more if needed). Cauliflower holds a ton of liquid, so start with less than you think necessary.