Ingredients
- 1 1/2 pounds russet potatoes, peeled and cut into 1-inch pieces
- 1 teaspoon kosher salt , plus more for salting the cooking water
- 8 ounces cauliflower florets (2 heaping cups)
- 2 tablespoons extra virgin olive oil
- 1/2 cup low-fat milk
- Freshly ground black pepper , to taste
- 1/2 cup shredded sharp or extra-sharp cheddar cheese ( 2 ounces )
Personal Notes
Organization Tags
Comments