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