Tuesday, March 3, 2009

Cauliflower Parmesan Puree

The pretty cheerleader sister to chubby chess club mashed potatoes. Leftovers are great for Grabby McGee.



1 head cauliflower
2 Tbsp butter
1/4 cup half and half or milk
2 cloves garlic
1/4 cup freshly grated Parmesan cheese
Kosher salt and pepper
3 green onions, chopped

Trim the florets off of the head of cauliflower. In a steamer basket over boiling water, steam cauliflower florets until really tender, 10-15 minutes.

Transfer steamed cauliflower florets in the bowl of a food processor. Add butter, half and half, garlic, and Parmesan cheese. Process until smooth, adding more half and half if needed. Taste and season with salt and pepper as needed. Garnish with green onions.

2 comments:

Netts Nook said...

This sounds and looks so good I love cauliflower.Good Job

Cakespy said...

I was just thinking that I wanted to do something different with cauliflower (no, seriously! I was!). This looks like a great option--a bit different from the regular au gratin, but of course just as delicious!! Love the onion addition too.