1 large head of cauliflower, cored, trimmed, and separated into florets
2 teaspoons salt
1 cup low fat milk
2 tablespoons butter
1 1/2 cup grated Parmesan cheese
pepper to taste
- Bring 2 quarts of water to a boil in a large stock pot, add the salt and cauliflower. Boil the cauliflower until very tender, about 20 minutes. Drain and set aside. Wipe the pot dry
- Place the milk, butter and cheese in the pot over medium heat. Cook stirring occasionally to keep the mixture from sticking, until the cheese and butter are melted. Stir in the cauliflower and mash with a potato masher until the desired consistency is achieved. Add the pepper to taste.