Start by removing the leafy part of the stem, and roughly chop the heads of cauliflower. It’s okay to include the rest of the stem since the cauliflower will be steamed and blended.
Steam chopped cauliflower using your method of choice. I recommend a stovetop method.
Add steamed cauliflower to a blender or food processor. You can also do this with an immersion blender or by hand, but I find the blender and food processor to be the simplest and tends to yield the best consistency.
For a standard mashed cauliflower version, add nutritional yeast (optional for a cheesy flavor), gelatin ( adds a thicker texture), and about 1-2 tsp sea salt. For the ranch version, add the ranch seasonings.
Start by adding just 1 Tbsp dairy-free milk (like coconut milk) and blending all the ingredients together in your food processor. You’ll likely need more depending on how much moisture is retained in your cauliflower. I typically need about 2 tablespoons total.
Blend until smooth. Increase dairy-free milk by the tablespoon until desired consistency is reached. Be sure to test cauliflower to make sure it’s salted to your liking.
Optional 'pad of butter'
If you tolerate dairy and are interested in topping this with butter, have at it! But if you're dairy free like my family, here's what I do instead. I line a small jar with parchment paper, and fill about 1/4" the way up with beef tallow and freeze. When it's completely solidified, I remove the parchment from the jar, and cut a couple "pads of butter" out of it. Easy peasy!
The small jars I use are intended for baby food, but I find them so useful for non-baby food storage.