Boursin-Smoked Gouda Cauliflower

Click to enlarge (shown with pork loin & spinach)

This Induction friendly dish is a subtle variation of my Smoked Gouda Cauliflower recipe.  If you like that recipe you’re sure to like this one.  I changed up the cheeses a bit (Necessity is the mother of invention) and the resulting dish was very tasty indeed. I’m finding just a touch of Boursin cheese can transform what might be an ordinary dish into the sublime.  It comes in a little 5oz. box in the specialty cheese area of the grocery store.  I’m starting to experiment with Boursin a lot these days. FYI, the brand of smoked gouda I use has 1 net carb per ounce:

INGREDIENTS:

1 medium large head cauliflower

3 oz. cream cheese, softened

4 oz. smoked Gouda cheese, grated (or half smoked Gouda, half Edam)

2 T. Boursin cheese, (I used shallot and chive, but garlic and herb would be good, too)

¼ tsp. coarse black pepper

Dash salt

1 tsp. coconut oil to grease dish (or oil of your choice)

1/4 tsp. dried red bell pepper or 1 T. chopped chives/green onion to garnish the top (optional)

DIRECTIONS:

Cut up cauliflower into manageable pieces and boil or steam until tender.  Drain and mash slightly with a fork in a large bowl.   Stir in softened cream cheese and Boursin.  Grease glass casserole dish and spoon half the cauliflower mixture in.  Sprinkle with half the grated smoked Gouda.  Spoon remaining cauliflower into dish and top with rest of Gouda cheese.   Sprinkle with salt and if using, the dried red pepper or chives.  Bake at 350º for 20-30 minutes or until bubbly and lightly browned.

NUTRITIONAL INFO: Serves 6, each serving contains:

187 calories

15.1 g  fat

6.27 g  carbs,  2.4 g fiber,  3.87 g  NET CARBS

8.0 g  protein

348 mg  sodium

325 mg sodium

15 % RDA Vitamin B6, 60% C, 15% calcium

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