Mashed Cauliflower with Cheese and Dill

Ingredients

• 1 large head cauliflower
• Salt, for water to cook cauliflower
• 1 T butter or margarine
• 3 T finely chopped fresh dill
• 1 tsp. fresh squeezed lemon juice
• 2 T half and half or milk
• 1/2 C grated cheese
• Salt and fresh ground black pepper to taste

Directions

1. Rinse the cauliflower, cut away the core, and separate the head into small florets.
2. Fill a large pot with water and bring it to a boil. Salt the water generously, then cook the cauliflower until very tender, about 20 minutes.
3. Transfer the cauliflower to a colander and leave it to drain thoroughly for about 5 minutes. This is worth the patience, since extra water will make the mash loose.
4. Return the drained cauliflower to the pot. Add the butter, lemon juice, and fresh dill.
5. Use a potato masher to work everything together until the additions are evenly combined.
6. Add the half and half or milk and the cheeses, then mash again until the cheese is incorporated and the cauliflower is very soft. If you’d rather, use an electric beater or a food processor for this final mash.
7. Taste and adjust with salt and freshly ground black pepper.
8. If needed, set the pot back over the heat for 2-3 minutes to warm it through before serving. Serve hot.