The Co-op Food Stores of New Hampshire and Vermont

added 03/07/08

Serves 3 to 4

You could do a big batch of this and reheat it as needed. It holds in the refrigerator
four days.

1 large cauliflower (preferably organic)
4 to 5 large cloves garlic, thinly sliced
Salt
1 Tbs. good-tasting butter
1 1/2 Tbs. good-tasting extra-virgin olive oil
1/8 tsp. freshly ground nutmeg
Freshly ground black pepper to taste
Freshly grated nutmeg (optional)

Set a collapsible steamer basket in a 6-quart pot. Add water to come just above
the bottom of the steamer. Cover and bring to a boil. Meanwhile, wash cauliflower
and its leaves. Cut leaves into thin slices. Break cauliflower into flowerets.

Drop leaves onto the steamer and sprinkle lightly with salt. Add half the cauliflower,
all the garlic, then remaining cauliflower. Sprinkle lightly with more salt.
Cover and steam over medium high 8 minutes, or until cauliflower is so tender
a knife just slips into it.

Drain in a colander, turn into a food processor fitted with the steel knife
and puree with the butter and oil. Season to taste with pepper, nutmeg, and
more salt if needed. Serve immediately, or refrigerate, covered, and reheat
later.

— Splindid Table, by Lynne Rossetto Kasper