Creamy Cauliflower Mash

It was bitter sweet when farmer David stopped selling his veggies at the farmers markets. Utility Research Garden is now focusing on delivering their farm shares directly to families and local chefs. In case you need another excuse to visit the Dairymaids, you can pick up a share at the shop. In this week's bounty, I received the first cauliflower of the season. I couldn't bring myself to cook it without photographing this beauty first. This one's for you, Edward Weston.

...the pepper is beginning to show signs of strain, and tonight should grace a salad. It has been suggested that I am a cannibal to eat my models. (referring to his famous photo "Pepper #30")

- Edward Weston 

I added in a handful of grated Landaff to make the mash luscious and buttery. This New Hampshire Caerphilly is on the tasting plate this week and I have been describing it as "butter disguised as cheese". It's pretty amazing. 

1 head cauliflower
1/2 cup Mill King whole milk, or more if needed
2 tablespoons Lucky Layla Golden Butter
4 oz Landaff, grated

salt and pepper to taste

Directions:
Clean and trim the cauliflower, breaking it into medium sized pieces. Steam until just al dente. Strain steam water and return cauliflower to the same pot. Add 1/4 cup of milk and 1 tablespoon of butter. Continue cooking cauliflower in milk, over low heat for 10 - 15 minutes, stirring occasionaly. You want the milk to reduce and the cauliflower to be super soft. Transfer cauliflower to a blender or food processor along with the cheese, remaining milk and butter. Puree until smooth. Season with salt and pepper to taste.

*Makes a perfect side dish for 2