Boursin Mashed Cauliflower Recipes

BOURSIN MASHED CAULIFLOWER

Steps:

• Prepare the cauliflower: Remove the stem and cut the cauliflower into smaller florets. Trim the stem on the florets as much as possible (stems can cause graininess). In a medium-size pot, add a couple cups of water (just enough to cover florets). Bring to a boil and generously season water with salt. Add florets and turn heat down to medium. After 10 minutes, remove from heat.
• Finish: After boiling, drain well in a colander. Place florets in a food processor or blender along with Boursin cheese and salt. Pulse until smooth. Taste to determine whether more salt is needed. Top with ground pepper, a small dollop of Boursin or fresh herbs (optional). Serve immediately.

BOURSIN MASHED CAULIFLOWER

Steps:

• Place the cauliflower in a steamer basket in a large pot with 1 cup of water. Bring the water to a boil, cover the pot, and let the cauliflower steam for 10 minutes. Remove it from the heat and drain any remaining liquid.
• Working in batches if needed, add the cauliflower and Boursin cheese to your food processor and blend on high until smooth. Season to taste, starting with 1 teaspoon of salt.

RACHAEL RAY'S CHEESY "SMASHED" CAULIFLOWER

Steps:

• Pour broth into a deep pot.
• Trim leaves and core off head of cauliflower.
• Place head of cauliflower in broth and drizzle with the olive oil.
• Cover and bring to a boil.
• Reduce heat to medium and boil covered until tender, about 8 to 10 minutes.
• Uncover and mash cauliflower w/potato masher.
• Allow liquid to cook off while you add cheeses and mash all together, about 2 to 3 minutes.
• When all mixed and thickened, remove from heat and season with salt and pepper to taste, and nutmeg, if desired.