I’m always looking to try new things with veggies since I am finding it virtually impossible to get my eight-year old son to eat many vegetables. This weekend I tried my hand at some pureed roasted cauliflower with parmesan cheese. My son did eat some of it, but he wasn’t too happy about it. The rest of us at the table thought it was pretty yummy.
1 head of cauliflower, cored and cut into florets
2 T olive oil
salt and pepper to taste
1/4 c heavy cream
1/4 c skim milk
2 T unsalted butter
1/2 shredded parmesan cheese
Preheat oven to 400F. Toss cauliflower florets with olive oil and salt and pepper and roast on a baking sheet for 20 minutes turning over halfway through cooking. When fork tender place florets along with cream, milk, butter and half the parmesan cheese in a food processor and puree. Pour into a baking dish and top with remaining cheese. Place under a broiler to turn cheese golden brown and then serve.