This is a take off on my Smoked Gouda Cauliflower Casserole recipe. Necessity is the mother of invention, they say. I only had 2 oz. smoked gouda left; only had 3 oz. cream cheese, had some Edam on hand and some Boursin. This combination turned out to be delightful.

INGREDIENTS:

1 medium large head cauliflower
3 oz. cream cheese, softened
4 oz. smoked Gouda, grated (I used half smoked Gouda & half Edam)
2 T. Boursin cheese, (I used shallot and chive, but garlic & herb is OK)
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. ch. chives/green onion to garnish

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. I served with butterflied and seared pork loin and spinach.

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