Boursin Cauliflower Mash

OK already!  I made this for the teachers at our Day School last year and ever since, I get asked for it ALL the time.  I can't believe I am sharing this!  It's so easy and a great recipe to make people think you rock...But the most notable thing about this is...I made this for my Dad and he totally thought it was mashed potatoes!  To fool Mr. Southern Rice, Potatoes, Grits... and all else that is starchy and white...a major feat!  Isn't it wonderful to feed someone something really healthy and them actually think it's the not so healthy version!  Feels great!

So even though this does include a bit of dairy, it is Primal and the BEST potato alternative I know!  Usually I make our cauliflower mash with just a tiny bit of butter or ghee and salt & pepper...but when I am really craving mashed potatoes - this is where it's at!!!!!!

There are lots of options!  Sometimes I top mine with sautéed mushrooms, or even treat it like super spuds and top it with crumbled bacon, cheese, broccoli, etc!  This is such a fabulous dish and so versatile!  Makes a great mashed potato bar for the holidays too!  Just add martini glasses filled with toppings like you would see at a shrimp and grits bar!!!!! Enjoy!

Boursin Cauliflower Mash, it's so easy you can do it in a flash!  Heehee!

*Plus, it can be made ahead and kept in the fridge until 40 minutes before!  Perfect for when you are having company for dinner!

What you need...
1 head cauliflower (I used 1.5 here because I was serving 8) or *2 frozen bags (see update below)
2 tbsp. butter or ghee
1 package of Boursin cheese (any flavor)
1-2 cloves garlic
1 tsp sea salt
1/2 tsp pepper
dash of paprika (mostly for garnish)
1/4 cup shredded cheese for top (optional)

Wash the cauliflower and remove the stem/leaves.  It's okay to leave the head itself whole for steaming, but if it breaks apart, that's fine too.  Place a steamer in the bottom of a large pot and add about 1" of water.  If you don't have a steamed for your pot like this one, it's okay, use what you have or just put the cauliflower into the water.  (You will just want to remove it and drain it well because too much water it in won't make for good mash!)

Cover and turn to high heat.  Once it begins to boil and the lid starts to perk, allows to boil for 10 minutes, then turn the heat off and allow to sit for 10 more.  Remove cauliflower from pot, drain and cool for about 15 minutes.

Add butter and chopped garlic to a small microwaveable dish and microwave for 1 minute or until the butter is melted and the garlic is very fragrant.  Place cauliflower back into the pot and mash with a potato masher or large wooden spoon.   Add Boursin cheese, butter mixture and salt/pepper.  Stir and continue to mash until desired consistency.  This only take a minute.  Pour into lightly greased oven safe dish with lid or cover with foil (if you are wanting a twice baked potato feeling add cheese now).

Preheat oven to 375F. Top with a light sprinkle of paprika.   Cover and refrigerate until needed or take it straight in to the oven!

Remove from fridge about 15 minutes before baking. Bake covered for 30 minutes  (40 if it has been refrigerated ahead).  If you have topped it with cheese, allow it to finish uncovered for 5 minutes to get that browned and bubbly effect! Serve!

***Harris Teeter has stared selling frozen cauliflower!  It has been on sale lately $1/bag!  I have stocked up!  Pour 2 frozen bags into a microwave safe container, add 1/4 cup water, cover.  Microwave for about 8-10 minutes or until steamed and soft.  Drain water off and mash well with a potato masher!  Leave uncovered for about 15 minutes so the steam can rise off and it won't get mushy!  HOLY EASINESS!!!!!***