Categories: Cauliflower, January2012, SBF

Ingredients

• 1 large head cauliflower (4-5 cups cauliflower flowerets
• salt, for water to cook cauliflower
• 1 T butter or margarine (South Beach recommends trans-fat free margarine, but I'd probably use butter for this small amount)
• 3 T finely chopped fresh dill
• 1 tsp. fresh squeezed lemon juice
• 2 T half and half or milk (use milk for South Beach Diet, especially if you use butter)
• 1/2 C grated cheese (I used low-fat Mexican four cheese blend)
• 1/4 C crumbled Feta cheese (I used my favorite feta cheese)
• (You could use 3/4 cup of any types of cheese that you like instead, but I liked the touch of Feta in this.)
• salt and fresh ground black pepper to taste

Directions

1. Wash cauliflower and remove core, then cut and break into small flowerets. Bring a large pot water to a boil, add a generous amount of salt, and boil cauliflower until it is quite soft, about 20 minutes. Pour cauliflower into a colander and let it drain well for about 5 minutes. (Don’t rush the draining step or the dish will probably be too watery.)

2. When cauliflower is well drained, pour back into cooking pot and add butter, lemon juice, and chopped fresh dill. Mash with potato masher, until ingredients are well mixed. Add half and half or milk and both types of cheese and mash again until cheese is mixed in and cauliflower is quite soft. You can use an electric beater or food process for the final mashing if you prefer. Taste cauliflower and season to taste with salt and fresh ground black pepper. You may need to put it back on the stove and warm for 2-3 minutes before serving. Serve hot.

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