(OP? ~ Recipe courtesy Rachael Ray )
1 large head cauliflower, cut into florets
3 cups chicken stock
4 tablespoons butter, cut into pieces
1 cup shredded white extra-sharp Cheddar
Place cauliflower in a medium shallow pot or pan. Add stock, cover and place pot over high heat. When liquid boils, reduce heat to simmer and cook covered 10 minutes. Remove cover, raise heat to medium high and allow the broth to reduce by half, 2 minutes. Add 2 tablespoons butter, cut into pieces and the cheeses and smash the cauliflower with a masher to the same consistency as desired for mashed potatoes. Season the cauliflower with black pepper, a pinch of salt and nutmeg.