Smashed Cauliflower

London Broil with Steak Sauce Gravy, Smashed Cauliflower with Cheese, Ham and Red Chard
Recipe courtesy Rachael Ray
Show: 30 Minute MealsEpisode: Leave The Carbs Behind

Ingredients

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

Directions

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.

Emily's comments:

I use less chicken stock. Or you can adjust the reduction time to allow for the difference in elevation (it takes longer for things to boil). Also, I use whatever cheese I feel like and I usually use extra. The nutmeg does make a nice difference. Any other smashed potato add-ins also work great for this dish.

I have not actually made the other two items in this recipe but from the reviews, they seem good. For those recipies, please visit foodnetwork.com.