• 1 large head cauliflower, trimmed and cut into florets of similar size
  • Salt & Pepper
  • 1 cup chicken or vegetable stock
  • 1 tablespoon EVOO – Extra Virgin Olive Oil
  • 1 1/2 cups shredded sharp, white cheddar cheese
  • Freshly grated nutmeg, to taste
  • About 1/4 cup finely chopped chives


Boil cauliflower florets in salted water to tender; drain. Warm the stock in a small pot.  For smoother mashed cauliflower, place florets in food processer with EVOO and season with salt and pepper. For a coarser mash, use a potato masher. Stir in cheese, a little nutmeg to taste and chives.