Wash and trim the cauliflower, then cut it into medium pieces. The pieces should be fairly even so they soften at the same pace in the microwave.

Put the cauliflower in a microwave-safe bowl with the heavy cream and butter. The butter will begin to melt around the florets and help coat them as they cook.

Microwave on high for 6 minutes, leaving the bowl uncovered. You want steam to escape so the cauliflower softens without collecting excess water.

Sprinkle in the garlic powder and stir so the hot cauliflower gets coated in the cream and butter mixture, then microwave on high for another 6 minutes. At this point the bowl should smell buttery and garlicky, and the florets should look softer and slightly translucent.

Test the largest piece with a fork and microwave another 5 minutes if it still feels firm. The fork should slide in easily when the cauliflower is ready to blend.

Transfer the cooked cauliflower and any liquid from the bowl to a magic bullet or high-speed blender. The mixture should be hot, which helps the cheese melt evenly once it goes in.

Add the cheese and puree until smooth. Stop once the mash looks silky and fluffy, because overprocessing can push it from whipped to loose.

Season with salt and pepper to taste. The finished mash should taste savory, cheesy, and rich, with no raw cauliflower bite left.