1 head medium cauliflower
1/2 cup of skim milk ( you can use half and half if you want)
4 Tbsp of a cholesterol free margarine (or butter if you prefer)
1 tsp of paprika
2 oz of a low fat cheddar
salt and pepper to taste
Directions Preheat oven to 400° F Fill large stock pan with water and salt to taste bring to a boil.
Trim hard stems and leaves from cauliflower.
Cut florets from stem (discard stem) and place in rolling boil of salted water for 15 minutes until tender. Drain well.
Place hot cauliflower in food processor with large blade. ( I use a blender)
Pulse while adding margarine and milk.
Add salt and pepper to taste.
Spoon mash into 1-quart oven-proof casserole dish and sprinkle with cheese.
Dash top of casserole with paprika. Place in oven, bake for 15-20 minutes and serve hot.
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