- 1 large head cauliflower, trimmed of greens and stemmed
- 1 cup chicken stock
- A drizzle of Extra-Virgin Olive Oil (EVOO)
- 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.