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    from "Artisanal Cooking" by Terrance Brennan and Andrew Friedman

    Although it has its own unmistakable character, cauliflower also takes on other flavors well, too. Here it anchors a simple, but very satisfying dish of Parmesan cheese, olive oil and butter, letting the qualities of each one shine. It's a smart alternative to potato purée and is especially good with roasted poultry and seafood.

    Serves 4


    6 cups water
    Kosher salt
    1 pound cauliflower, separated into medium-sized florets
    2 tablespoons unsalted butter
    2 tablespoons olive oil
    1/4 cup grated Parmigiano-Reggiano
    White pepper in a mill

    Print recipe

    1. Pour the water into a heavy bottomed pot, add 1 1/2 tablespoons salt, and bring to a boil over high heat. Add the florets and cook until tender, about 10 minutes. Drain.
    2. Return the florets to the pot over low-medium heat and cook for 3 minutes to evaporate any excess liquid. Add the butter, oil and cheese. Break up the florets and incorporate the other ingredients with a potato masher, and season generously with salt and pepper.
    3. Transfer the crushed cauliflower to a bowl and serve hot.

    Make it Organic/All-Natural
    Product nutrition and information
     Quantity Ingredients Est.Price
      White Cauliflower, Medium - $3.99/ea Save! 2 for $7.00
     Farm Fresh, Med
    Parmigiano-Reggiano, Aged 2 Years - $17.99/lb
    You May Already Have
      Morton's Coarse Kosher Salt - $2.69/ea
      Hotel Bar Unsalted Butter - $4.99/ea
     4 sticks
      Bel Aria Extra-Virgin Olive Oil - $11.29/ea
      FreshDirect Ground White Sarawak Pepper - $3.99/ea
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