Cheesy Mashed Cauliflower - Rachael Ray

1. 1

   Add chicken stock and 1 tablespoon of extra-virgin olive oil, 1 turn of the pan, to a deep pot.

2. 2

   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.

3. 3

   Cover pot and bring liquid to a boil. Reduce heat to medium low and cook cauliflower, covered, until tender, 8 to 10 minutes.

4. 4

   Uncover the pot and mash the cauliflower.

5. 5

   Let some liquid cook off as you smash the cheeses into the cauliflower.

6. 6

   As the mixture thickens, turn off heat and season with salt, pepper and nutmeg. Stir in chives and transfer cauliflower to as serving dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.