Buttery Pureed Cauliflower

prep 10 min, cook 20 min

2 small heads cauliflower
3 T unsalted butter
3 T flour
3/4 C heavy cream
1 3/4 ts salt
pinch of ground nutmeg
pinch of cayenne pepper
1 large egg
2 T chopped fresh parsley
3 T grated parmesan

1. Heat over to 350. Coat a 2 qt souffle dish with non stick cooking spray
2. Bring large pot of lightly salted water to a boil. Add cauliflower (or cook in a steamer)
Cook until tender abt 15 min. Drain well

3. Melt butter in small saucepan over medium heat. Sprinkle flour over top; whisk until combined, cook over medium heat, whisking occasionally, 3 min. Whisk in heavy cream, 3/4 ts salt, nutmeg and cayenne. Remove saucepan from heat.

4. Transfer caulif and cream mixture to food processor. Puree, in batches if necessary, until smooth. Season with remaining ts salt. Stir in parsley and 2 T parmesan.

5. Transfer caulif mixture to prepared baking dish. Sprinkle top with remaining T cheese.

6. Bake in 350 oven about 30 min. Let stand 10 min before serving

If this is too thin, add some potatoe pearls instant potatoes.