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    from "Smith & Hawken: The Gardeners' Community Cookbook" by Victoria Wise

    The contributor succinctly states that this cauliflower dish is "a favorite way of giving a rather mild vegetable just the right fresh-from-my-garden seasoning."

    -Joanne Cooke (West Des Moines, IA)

    Serves 6

    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

    Print recipe

    1. Steam or boil the cauliflower florets until barely tender, about 4 minutes. Drain and transfer to a serving bowl.
    2. 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.

    Product nutrition and information
     Quantity Ingredients Est.Price
      White Cauliflower, Medium - $3.99/ea Save! 2 for $7.00
     Farm Fresh, Med
      Shallots - $1.99/pkg
     6oz, Farm Fresh, 6oz bag
      Chives - $1.99/ea
     Farm Fresh
      Italian Parsley - $1.99/ea
     Farm Fresh
    Parmigiano-Reggiano, Aged 2 Years - $17.99/lb
    You May Already Have
      Morton's Regular Salt - $0.99/ea
      FreshDirect Tellicherry Pepper, Ground - $3.79/ea
      Breakstone's All-Natural Unsalted Butter - $2.49/ea
     2 sticks  
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