Heat olive oil in a large pot, over medium-high heat.

Add chopped cauliflower, garlic and onion and cook for 10 mins, constantly stirring. You want to get a little color on your veggies to help deepen the flavors.

Add 1 cup of water and boil for 5 mins at medium-high heat. Keep in mind the thickness of your puree will depend on how much liquid you add.

Lower the heat to medium-low, and using a hand blender begin to blend the ingredients in the pot until smooth. (If you don’t have a hand blender, a regular blender works just fine! Once the mixture is smooth, return the puree to the pot over medium-low heat).

Note: Add additional water during the blending process to thin out your puree, if needed.

Once your mixture is smooth and lump free, add in the asiago cheese, pecorino romano cheese, ½ tbsp garlic powder, ½ tbsp onion powder, and 2 tbsp of butter (optional). Season with salt and white pepper to taste.

Mix thoroughly, and cook for 10 mins over low heat. Make sure to stir occasionally to prevent it from burning.

Serve and enjoy!