Mashed Cauliflower with Shallot & Chive Boursin

1 large head cauliflower cleaned broken into florets and stems (or even better, use pre-packaged florets) You can use the yellow or white cauliflower, whichever you like best.
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon white pepper
1 clove garlic finely minced
2 tablespoons butter cut into small pieces (brown butter would also be fantastic here, but not necessary)
2 tablespoons Boursin Shallot & Chive Cheese Can also use the original Garlic & Fine Herbs, which comes in non-dairy now
2 tablespoons milk or cream
Garnish: snipped parsley or basil

Preheat oven to 400⁰ F.
Spray a baking sheet with cooking spray.
Toss cauliflower in 2 tablespoons olive oil and season with salt and white pepper. Lay out on the baking sheet.
Roast for approximately 7-10 minutes, or just until beginning to brown and a knife can be easily inserted into the stems.
Remove from oven and cool completely.

Place cooked cauliflower into the bowl of your food processor. (Depending upon the size of your processor, you may need to work in batches.) Process until pureed and smooth and no large chunks remain.
Place pureed cauliflower in pot and heat over low heat. Stir in butter, minced garlic, and Boursin cheese. Season with salt and white pepper.
For a super smooth cauliflower mash, return this whole mixture to the food processor and puree one more time. Then reheat over the stove or in a casserole dish in the oven.
Serve hot and garnish with snipped parsley or basil!