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1 medium head cauliflower, quartered, cored, and cut into florets (1 1/2 to 2 pounds)
1 tablespoon minced shallot
1 tablespoon minced fresh chives
2 tablespoons finely chopped fresh parsley leaves
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter, melted and warm
1/4 cup grated Parmesan cheese
Steam or boil the cauliflower florets until barely tender, about 4 minutes. Drain and transfer to a serving bowl.
Add the shallot, chives, parsley, salt, and pepper and toss to mix. Pour in the butter and toss again.
Sprinkle the cheese over the top and serve warm.