Categories: Vegetables- Cauliflower

Ingredients

• 1 medium head (2 lb.) cauliflower, cored and cut into 1 1/2-inch florets (7 cups)
• 1/3 cup low-fat milk plus more as needed
• 1 Tbsp. unsalted butter
• 1/4 tsp. kosher salt, plus more as needed
• Generous pinch fleshly grated nutmeg
• 1/4 cup PLUS 4 tsp. freshly grated Parmigiano-Reggiano cheese, divided use
• 1 Tbsp. chopped fresh flat-leaf parsley
• Fresh ground black pepper

Directions

1. Place the cauliflower florets in a steamer basket set over a pot of boiling water. Cover and steam until the cauliflower is just tender, 5 to 7 minutes.
2. Transfer the cauliflower to a food processor along with 1/3 cup of the milk, the butter, the 1/4 tsp. of salt and the nutmeg; puree until very smooth. You will need to atop the processor once or twice to scrape the sides with a spatula. Add extra milk a Tbsp. at a time, as needed. Immediately add 1/4 cup of the cheese and pulse just until the cheese has melted and is incorporated.
3. (If you’ve allowed the puree to cool, transfer it to a medium saucepan over low heat then add the 1/4 cup of cheese, stirring until it has melted.)
4. Transfer the puree to a serving bowl. Taste, and season with more salt, as needed. Serve warm topped with the remaining parmesan, plus sprinklings of parsley and pepper.

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