Ingredients
2 medium heads cauliflower, broken into florets1/3 cup 2% milk1 tablespoon minced fresh rosemary1/2 teaspoon salt1 cup shredded sharp cheddar cheeseCoarsely ground black pepper, optional
Preparation
In a Dutch oven, bring 1 in. of water to a boil. Add cauliflower; cover and cook until tender, 5-10 minutes. Drain. Mash cauliflower with the milk, rosemary and salt. Stir in cheese until melted. If desired, top with additional fresh rosemary and coarsely ground black pepper.
