You will need:
1 large head cauliflower, cut into florets
4 tablespoons butter, cut into pieces
1 cup shredded white extra-sharp Vermont Cheddar (recommended: Cabot brand)
1/4 cup grated Parmesan cheese
1- 1 1/2 cups chicken stock
Coarse black pepper and salt
Bring a large pot of salted water to a boil. Add cauliflower and return to a boil. Continue boiling over medium heat for 20 minutes. Drain cauliflower in a colander. Using a bowl, press down on cauliflower to squeeze out excess water. Mix up and press again.
Return cauliflower to pot.
Add 2 tablespoons butter, cut into pieces, the cheeses, and 1 cup of the chicken broth. Mash the cauliflower with a masher to the same consistency as desired for mashed potatoes, adding more broth as needed.
Season with salt and black pepper to taste.
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