Rachael Ray's Cheesy smashed Cauliflower |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Posting this here for safe keeping. I don't normally use Rachael Ray recipes 'cause she mixes sweet and savory flavors a lot and I find that kinda gross. ;) But this one sounded pretty good. I think I'll leave out the nutmeg, tho. If you try it let me know how it turns out. :) Ingredients:
1 head cauliflower |
1 cup chicken broth |
1 tablespoon olive oil |
3 ounces boursin cheese (or other garlic and herb soft cheese) |
1/4 cup grated parmesan cheese (a handful) |
1/8 teaspoon grated nutmeg (optional) |
Directions:
1. Pour broth into a deep pot.
2. Trim leaves and core off head of cauliflower.
3. Place head of cauliflower in broth and drizzle with the olive oil.
4. Cover and bring to a boil.
5. Reduce heat to medium and boil covered until tender, about 8 to 10 minutes.
6. Uncover and mash cauliflower w/potato masher.
7. Allow liquid to cook off while you add cheeses and mash all together, about 2 to 3 minutes.
8. When all mixed and thickened, remove from heat and season with salt and pepper to taste, and nutmeg, if desired.
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