Steam cauliflower until tender but firm, about 4 minutes.

Saute onion in butter until golden, then add grated carrot and saute for 1 minute more.

Stir all ingredients together and season with salt, pepper and paprika to taste.

Chill for about 15 minutes and spread on crackers or toasted bread. Alternatively, skip the chilling, spread on toast and place under a broiler for 3 or 4 minutes until golden and cheese bubbles.

NOTES: I cook the cauliflower in chunks and then chop in a food processor for a smoother spread. You can adjust the ingredients to your preference. I use more onion and carrots than called for. I substitute olive oil (or sometimes a flavored olive oil, like roasted red pepper olive oil) for the butter to saute. I've also used Smoked Paprika instead of plain. Depending on what you're serving this with, you can play with the seasonings, too. I think I'll try it with dill in place of the paprika next time. It works well with a dark bread, like pumpernickel or dark rye.