I only call it double parmesan cauliflower mash because I usually add more cheese :) This tasty recipe is a staple for us - Serve with any protein and of course a pat of butter on top. To make it special for your holiday celebrations, crisp up some proscuitto and fresh sage leaves to place on top.
Double Parmesan Cauliflower Mash
Prep Time: 5 minutes | Cook Time: 15 minutes | Serves 4-6
1 whole head of cauliflower, cut up into florets
2 tablespoons grass-fed butter
1-2 tablespoons heavy cream (optional - sometimes 1tbsp sour cream is a great substitute)
1/4 cup finely grated parmesan cheese (honestly, just add as much as you like it’ll actually thicken things up too)
pinch of nutmeg
kosher salt and cracked black pepper to taste
Bring a pot of water to a rolling boil and add 1-2 teaspoons salt. Add cauliflower florets and cook for 15 minutes or until very soft. Drain cauliflower very well using a colander over the sink, then allow to sit for 2-3 minutes on a clean kitchen towel or paper towels to drain even more water from them.
Add cauliflower florets to a food processor with remaining ingredients and pulse until smooth. Scoop into a serving bowl and reheat before plating.