Cauliflower with Parmesan Cheese

All Year

Don’t we all remember overcooked cauliflower? Such a pity because it’s very tasty vegetable, for instance when prepared in Indian style. This version is quick and simple with a great result.
We love to combine this with pork.

A simple full-bodied red wine will work very well with the dish. Make sure it’s not too subtle!

Here is what you need:

  • Cauliflower
  • Parmesan Cheese
  • Nutmeg
  • Olive Oil
  • Black Pepper

Wash and clean the cauliflower and break in chunks, making sure they are all of similar size. Cook (or steam) in just a little bit of water, making sure you capture all flavors. When cooked (but not overcooked of course) drain and transfer half of the cauliflower to a blender. Add some olive oil, freshly grated Parmesan cheese and a bit of nutmeg. Add the remaining cauliflower and mix until smooth. Taste carefully and add nutmeg, oil and Parmesan cheese of so required. Add a bit of fresh nutmeg when serving, making sure you smell it when it’s on the plate.
Both the nutmeg and the Parmesan cheese must be freshly grated. It’s not a lot of work and it’s so much better than the pre-grated material.