Rachael Ray made this on her Food Network show 30 Minute Meals so lets try it. It looks like a good-for-your-heart recipe. If it is not, let me know..
1 large head cauliflower, cut into florets
3 cups chicken stock
4 tablespoons butter, cut into pieces
1 cup shredded white extra-sharp Vermont Cheddar (recommended: Cabot brand)
1/4 cup grated Parmigiano
Coarse black pepper and salt
A generous grating nutmeg
Place cauliflower in a medium shallow pot or pan. Add stock, cover and place pot over high heat.
When liquid boils, reduce heat to simmer and cook covered 10 minutes.
Remove cover, raise heat to medium high and allow the broth to reduce by half, 2 minutes.
Add 2 tablespoons butter, cut into pieces and the cheeses and smash the cauliflower with a masher to the same consistency as desired for mashed potatoes.
Season the cauliflower with black pepper, a pinch of salt and nutmeg.
RESULT: Great! The first time it was a little too runny so I made sure the second time to drain it more..
Amazing how good this is.