Creamy Cauliflower (Includes a Cheese Variation)

• 2 small or 1 large heads of califlower
• 1 stick butter
• 1/3 cup (80 ml) whipping cream (use more if you like a thinner sauce, or less if you like a thicker sauce)
• 1 pinch of nutmeg
• Salt and Pepper to taste
• grated Swiss or Parmesan cheese, optional garnish
• toasted chopped nuts, optional garnish
• sliced stuffed green olives, optional garnish

1. Clean, core and steam cauliflower until just tender.
2. Set cauliflower in a serving bowl and break or cut into serving size chunks.
3. In a medium mixing bowl, add butter, salt and pepper and beat with a mixer.
4. (Start slowly and go higher, and have the butter at room temperature for best results)
5. Gradually add cream until desired texture.
6. Slowly pour (or drop actually) over the cauliflower, making sure that the sauce covers all the chunks.
7. Top with desired garnishes and serve.

califlower, butter, whipping cream, nutmeg, salt, parmesan cheese, nuts, green olives

Taken from online-cookbook.com/goto/cook/rpage/000FC4 (may not work)