Smashed Cauliflower

This recipe is from allrecipes.com. I do not follow it very closely, but it is a good guide. I recommend using less chicken broth to start. You can always add more, but it takes a long time to let it boil off if you add too much. Also, we always use regular cheddar cheese. I will often use only half a head of cauliflower as well - that makes enough for two of us.

This is an excellent recipe for using up a cauliflower, and a good alternative to mashed potatoes.

-Tonya

• 1 large head cauliflower, cut into florets
• 3 cups chicken broth
• 3 tablespoons butter
• 1 cup shredded Vermont white Cheddar cheese
• 1/4 cup grated Parmesan cheese
• salt and pepper to taste

Directions

1. Bring cauliflower and chicken broth to a boil in a large saucepan over high heat. Reduce heat to medium, cover, and simmer for 10 minutes. Uncover the saucepan and increase heat to medium-high. Allow cauliflower to simmer until soft and the cooking liquid has reduced by half, about 10 minutes.
2. Remove cauliflower from the heat, and add the butter, Cheddar cheese, and Parmesan cheese. Mash with a potato masher until the cheeses have melted and the cauliflower is smooth, then season to taste with salt and pepper