Every once in awhile I throw something together very quickly for dinner that turns out to be spectacular. I had a head of cauliflower in the fridge from the previous week’s CSA and knew I was getting another one, so knew I needed to use it up. I don’t love cauliflower on it’s own, but I was reminded of sneaking it into mashed potatoes for my kids when they were young so decided I’d try an adult version of that. This is a perfect companion to Balsamic Rosemary Grilled Pork Chops. And if you have leftovers, you’ll find yourself sneaking them for breakfast the next day I promise!

Whipped Cauliflower and Potatoes with Rosemary Butter and Parmigiano
 
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Author:
Serves: 4
Ingredients
  • 1 head cauliflower, florets only
  • 1 large russet potato, peeled
  • 2-3 teaspoons minced fresh rosemary
  • 4 tablespoons butter, melted
  • ¼ cup grated Parmigiano Reggiano cheese
  • Salt and pepper
Instructions
  1. Combine the cauliflower and potato in a medium saucepan and cover with cold water. Bring to a boil, reduce to simmer, and cook until the cauliflower and potatoes are soft. Drain and immediately add to the bowl of a food processor.
  2. Add the rosemary, butter, and cheese, and pulse until nice and creamy. Season with salt and pepper to taste. Either serve immediately or cover and refrigerate until ready to use; reheat in microwave for 1-2 minutes.