Boursin-Gouda Cauliflower

Boursin-Gouda CauliflowerThis 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.

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1 medium large head cauliflower

3 oz. cream cheese, softened

4 oz. Smoked Gouda cheese, shredded

2 T. Boursin cheese, (I used shallot and chive)

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)


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

325 mg  sodium


12 comments on “Boursin-Gouda Cauliflower

    • It’s very much like whipped, soft cream cheese in basic flavor. Pretty potent with herb/garlic/onion flavorings (never seen it “plain” in the stores), but that’s quite nice in things like scrambled eggs and mild flavored veggie dishes. The key, I think, is to use it in very small amounts, like maybe 1-2 T. max in a dish. I would be great added to cheese balls as well, I suspect. I’ve only just begun experimenting with it this year myself. 🙂


    • Welcome Carrie! You’ll be surprised at what such a small amount of Boursin brings to this casserole. Hope you like it as much as we did. BTW, I’m really enjoying your recipes! I visit your site often!


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