1 medium-sized head cauliflower
1 tablespoon Two Rivers Butter EVOO
2 tablespoons Two Rivers Garlic EVOO
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon chopped rosemary leaves
¼ cup grated parmesan cheese
Put a stock pot of about 6 cups of water on the stove to boil.
Wash the head of cauliflower and cut into small pieces. Add to boiling water and let cook for about 8-10 minutes until tender.
While the cauliflower is boiling, measure out the remaining ingredients and set near your food processor. When the cauliflower is done cooking, you’ll need to work quickly so your cauliflower mash stays hot when serving.
Drain the cauliflower well to remove excess water. Working quickly, put the cauliflower pieces into a food processor. Add all remaining ingredients.
Start with short pulses (about 20 pulses) to chop up the big pieces. If necessary, scrape down any chunks stuck on the insides with a spatula. Work your way up and puree until smooth.
Transfer to a serving bowl, garnish with rosemary and drizzle with some extra Butter EVOO, if desired. Serve immediately while warm. If your cauliflower mash cools down too much, you can reheat it in the microwave (before garnishing) for a few minutes. Give it a good stir and garnish and drizzle as described.
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