and a recipe from The Duo Dishes, I served this up to Neil the other night. I used some fresh rosemary from our garden and the tomme cheese I made last week’s Keep it Local Challenge meal with. Neil doesn’t like cauliflower and he said this was really good, so I consider this a success! Thanks Duo Dishes for the inspiration!
Mashed cheddar cauliflower – Serves 2
1 small head cheddar cauliflower, stalk removed and florets separated
about 2 ounces tomme cheese, shredded
2 tablespoons butter
1 tablespoon fresh rosemary, minced
kosher salt and pepper to taste
Cook cauliflower florets in boiling water until tender to the touch of a fork. Cool slightly and mash with a fork or potato masher. Add butter and rosemary. Whilst mash is still warm, add in the grated cheese and salt/pepper.