1 cup chicken broth
1 large head cauliflower
1/3 cup, abut 3 ounces, Boursin or other garlic and herb soft cheese
1 handful of grated Parmigiano-Reggiano
1/8 tsp. grated nutmeg
3 T. chives, snipped
Put chicken stock and about 1 T.evoo in a deep pot. Trim away greens and stems from the base of cauliflower. Cut away the core with a sharp paring knife. Set cored head into the pot with broth. Cover pot and bring to a boil. Reduce heat to medium low and cook cauliflower, covered, until tender, 8-10 minutes. Uncover the pot and mash the cauliflower. Let some liquid cook off as you smash the cheeses into the cauliflower. As the mixture thickens, turn off the heat and season with salt, pepper, and nutmeg. Stir in or top with chives.