You can't go wrong with this extra-special version of mashed cauliflower, whether as a holiday side dish or for a regular weeknight dinner.
Core and roughly chop the cauliflower and place in a large, heavy pot.* Add shallot, salt and vegetable broth, cover and bring to a boil. Reduce heat to simmer and cook until very tender, about 10 minutes.
Spoon the entire contents of the pot into a food processor. Add sour cream, butter, gouda, parmesan, nutmeg and a few good grinds black pepper and process until very smooth. Taste for salt and pepper and serve hot.
* The easiest way to wrangle cauliflower is to remove any outer leaves, then cut the head into quarters. Remove the core from each quarter (discard leaves and core) and then cut up the remaining pieces as directed by the particular recipe.