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Roast Parmesan-Scented Cauliflower Mash Dish

Olive Oil
Olive Oil
PP say Yes Phase 2 Recipe Phase 3 Recipe

PHASES: 2-3

SERVES: 4

TOTAL TIME: 10 minutes prep, 60 minutes cook: 70 minutes total

Ingredients

1 large head cauliflower, cored and cut into florets

1/4 cup extra virgin olive oil

sea salt, preferably iodized

cracked black pepper

2 tablespoons unsalted French or Italian butter, goat butter or ghee (optional)

1 cup finely grated Parmigiano-Reggiano cheese

Directions to Cook

Heat the oven to 400F. Place the cauliflower florets in a large bowl add the olive oil and toss to coat well, seasoning generously with sea salt and black pepper.

Lay a large sheet of aluminum foil, shiny side up on the counter up. Fold in half and then reopen the foil. Transfer the cauliflower to the center of one half of the foil. Fold over the other half and crimp the edges to seal the packet. Place on a cookie sheet and position on the middle rack of the oven.

Cook until very tender and slightly browned, about 1 hour. Remove from the oven, open the pouch carefully – do not let any juices flow out – and cool for about 10 minutes.

Transfer the cauliflower and its liquid to a food processor. Add the butter, if desired, and the parmesan. Puree until smooth and thickened Season with salt and pepper to taste. Serve immediately.

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