Parmesan Cauliflower Puree
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Cauliflower - turned into a luxuriously creamy puree with the help of a splash of milk, a smidge of butter and a whir in the food processor. The puree is simple but deeply flavored with freshly grated Parmesan cheese and a pinch of nutmeg, which amplifies the cheese flavor and brings out its nutty undertones, then finished with fresh parsley and black pepper. Makes for a great side (as a substitute for potatoes) for any protein - chicken, pork, beef or salmon.
MAKES: 4 Servings
PREP/COOK TIME: 30 minutes
1 medium head (2 pounds) cauliflower, cored and cut into 1 1/2-inch florets (7 cups)
1/3 cup low-fat milk (1 percent), plus more as needed
1 tablespoon unsalted butter
1/4 teaspoon kosher salt, plus more as needed
Generous pinch freshly grated nutmeg
1/4 cup freshly grated Parmigiano-Reggiano cheese, plus 4 teaspoons for garnish
1 tablespoon chopped fresh flat-leaf parsley
Freshly ground black pepper
PREPARATION
Place the cauliflower florets in a steamer basket set over a pot of boiling water. Cover and steam until the cauliflower is just tender, 5 to 7 minutes.
Transfer the cauliflower to a food processor along with 1/3 cup of the milk, the butter, the 1/4 teaspoon of salt and the nutmeg; puree until very smooth. You will need to stop the processor once or twice to scrape the sides with a spatula. Add extra milk a tablespoon at a time, as needed. Immediately add 1/4 cup of the cheese and pulse just until the cheese has melted and is incorporated. (If you've allowed the puree to cool, transfer it to a medium saucepan over low heat, then add the 1/4 cup of cheese, stirring until it has melted.)
Transfer the puree to a serving bowl. Taste, and season with more salt, as needed. Garnish with the remaining 4 teaspoons of cheese, plus sprinklings of parsley and pepper. Serve warm.
Storage Keeps for 2 to 3 days in the refrigerator.
Adapted from one of Ellie Krieger's amazing recipes
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