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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

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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.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Ocean Mist Farms Jumbo White Cauliflower - $4.99/ea
 approx 2.5lbs
  Shallots - $2.99/ea
  Chives - $3.99/ea
  Italian Parsley - $1.99/ea
Parmigiano-Reggiano DOP, Aged 2 Years - $18.99/lb
You May Already Have
  Morton Regular Salt - $0.89/ea
  Gefen Ground Black Pepper - $2.79/ea
  Breakstone's All-Natural Unsalted Butter - $2.79/ea
 2ct, 4oz ea
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