Mashed Cauliflower

1 head cauliflower
1 cup chicken broth
1 tablespoon olive oil
3 ounces boursin cheese (or other garlic and herb soft cheese)
1/4 cup grated parmesan cheese (a handful)
1/8 teaspoon grated nutmeg (optional)

Pour broth into a deep pot.
Trim leaves and core off head of cauliflower.
Place head of cauliflower in broth and drizzle with the olive oil.
Cover and bring to a boil.
Reduce heat to medium and boil covered until tender, about 8 to 10 minutes.
Uncover and mash cauliflower w/potato masher.
Allow liquid to cook off while you add cheeses and mash all together, about 2 to 3 minutes.
When all mixed and thickened, remove from heat and season with salt and pepper to taste, and nutmeg, if desired.

1/8 teaspoon garlic powder
1/8 teaspoon onion powder

Cauliflower Side Dishes
Divide a head of cauliflower into florets that are all roughly the same size.
Steam cauliflower pieces over boiling water for 15 to 20 minutes, or until the cauliflower is tender.
Drain the cauliflower.
When the cauliflower has cooled, put the florets in a food processor along with 1/2 cup of water.
Puree the cauliflower on high speed until smooth, but with some very small pieces of cauliflower remaining in the mix for just a bit of texture.
Pour all of the pureed cauliflower into a medium sauce pan.
Dissolve the corn starch in the remaining 1/4 cup of water and add the solution to the cauliflower.
Add the cream, sugar, salt, white pepper, garlic powder and onion powder to the cauliflower and stir.
Set the saucepan over medium heat and cook, stirring often, for 5 to 10 minutes, or until thick.