Whipped Cauliflower and Potatoes with Rosemary Butter and Parmigiano
Prep time
Cook time
Total time
Serves: 4
  • 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
  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.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2020/08/whipped-cauliflower-and-potatoes-with-rosemary-and-parmigiano/