Want an alternative to mashed potatoes? Try cauliflower jazzed up with cheddar cheese and rosemary. —Chrystal Baker, Studio City, California
- 2 medium heads cauliflower, broken into florets
- 1/3 cup 2% milk
- 1 tablespoon minced fresh rosemary
- 1/2 teaspoon salt
- 1 cup (4 ounces) shredded sharp cheddar cheese
- In a Dutch oven, bring 1 in. of water to a boil. Add cauliflower; cover and cook for 5-10 minutes or until tender. Drain; return to pan. Mash cauliflower with the milk, rosemary and salt. Stir in cheese until melted. Yield: 6 servings.
Originally published as Cheddar Mashed Cauliflower in Taste of Home November 2011, p36
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