1 cup chicken stock
1 Tbsp extra virgin olive oil
1 whole cauliflower
1/3 cup, about 3 ounces, Boursin or other garlic and herb soft cheese
Directions: Add chicken stock and 1 tablespoon of extra-virgin olive oil, 1 turn of the pan, to a deep pot. Trim away greens and stems from the base of cauliflower. Cut away the core with a sharp paring knife. Set cored head into pot with broth. Cover pot and bring liquid to a boil. Reduce heat to medium low and cook cauliflower, covered, until tender, 8 to 10 minutes. Uncover the pot and mash the cauliflower. Let some liquid cook off as you smash the cheeses into the cauliflower. As the mixture thickens, turn off heat and season with salt, pepper and nutmeg. Stir in chives and transfer cauliflower to as serving dish.
-I did put in the chives or the nutmeg.
-I used beef stock instead of chicken stock because that's what I had.
This is what I started with: