Mashed Cauliflower with Cheese

This is one dish that came out of the low-carb diet craze that is actually worth making. The diet set touted this dish as a mashed potato substitute, because of the fluffy, creamy texture. Whatever: It makes a good main or side dish. Use any good melting cheese you like here or all Parmesan for a less creamy, fluffier version. Other vegetables you can use: broccoli.

1 large cauliflower, trimmed and separated into florets

1 cup milk or cream, plus more as needed

2 tablespoons butter

2 cups grated white melting cheese, like cheddar, Asiago, or Gruyère

Salt and freshly ground black pepper

1/4 teaspoon freshly grated nutmeg

Chopped fresh parsley leaves for garnish

• Bring a large pot of water to a boil and salt it. Boil the cauliflower until very tender, about 15 minutes.
• Drain, reserving about a cup of the cooking water. Wipe the pot dry.
• Put the milk, butter, and cheese in the pot; sprinkle with salt, pepper, and nutmeg. Turn the heat to medium-low and cook, stirring occasionally to keep the mixture from sticking, until the cheese and butter start to melt, 3 to 5 minutes. Stir in the cauliflower and mash with a fork or potato masher; stir well to combine.
• The mixture should be the consistency you like mashed potatoes. If it’s not creamy enough, add a little of the cauliflower-cooking water or more milk or cream until it is. Taste and adjust the seasoning, garnish, and serve.

MAKES: 4 servings

TIME: 30 minutes