Cheesy Cauliflower

by Rachael Ray Show Staff 9:00 AM, December 23, 2014


Aired December 23, 2014

Serves 4

1 large head cauliflower, trimmed of greens and stemmed
1 cup chicken stock
A drizzle of EVOO – Extra Virgin Olive Oil
Salt and pepper 
1 5.4-ounce package Boursin soft garlic-and-herb cheese
1/2 cup grated Parmigiano-Reggiano cheese


Place cauliflower in a Dutch oven with stock. Drizzle with EVOO, season with salt and pepper and bring to a boil. Cover and reduce heat to simmer; cook until tender.

Coarsely mash the cauliflower with Boursin and Parm, adjust seasonings and serve.