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CAULIFLOWER WITH SHALLOT-HERB DRESSING
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
INGREDIENTS (CLICK TO BUY)

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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PREPARATION

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
  White Cauliflower, Medium - $4.99/ea
 Farm Fresh, Med
 
  Shallots - $2.99/pkg
 1lb, Farm Fresh
 
  Chives - $2.49/ea
 Farm Fresh
 
  Italian Parsley - $2.49/ea
 Farm Fresh
 
Parmigiano-Reggiano, Aged 2 Years - $15.99/lb
 Grated
 
You May Already Have
  Morton's Regular Salt - $0.99/ea
 26oz
 
  Gefen Ground Black Pepper - $2.69/ea
 3oz
 
  Breakstone's All-Natural Unsalted Butter - $2.99/ea
 2 sticks
 
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