Cauliflower With Herbed Parmesan Sauce Recipe
Ingredients
| 1 head cauliflower (about 1 1/2 pounds) | ||
| Milk fat | 1/2 Cup (16 tbs) | |
| Chicken stock | 1/4 Cup (16 tbs) | |
| Cornstarch | 1 Tablespoon | |
| Garlic | 1 Clove (5gm) | |
| Parmesan cheese | 2 Tablespoon, grated | |
| Minced parsley | 2 Tablespoon | |
| 1 tablespoon minced fresh basil or 1/4 teaspoon dried basil | ||
| Pinch of grated nutmeg | ||
| Ground black pepper | 1 Pinch | |
Directions
Trim the leaves and tough stem from the cauliflower.
Place the head upside down in a 1 1/2-quart casserole.
Cover with wax paper and microwave on high for 4 minutes.
Turn the cauliflower right-side up.
Cover with wax paper and microwave on high for 2 to 3 minutes, or until just tender.
Place right-side up in a serving bowl or on a platter.
In a 1-quart saucepan, combine the milk, stock, and cornstarch.
Add the garlic, if using.
Stir over medium heat for 3 to 4 minutes, or until thickened.
Stir in the Parmesan, parsley, basil, nutmeg, and pepper.
Cook, stirring, for about 1 minute, or until the parsley wilts.
Spoon over the cauliflower.
Place the head upside down in a 1 1/2-quart casserole.
Cover with wax paper and microwave on high for 4 minutes.
Turn the cauliflower right-side up.
Cover with wax paper and microwave on high for 2 to 3 minutes, or until just tender.
Place right-side up in a serving bowl or on a platter.
In a 1-quart saucepan, combine the milk, stock, and cornstarch.
Add the garlic, if using.
Stir over medium heat for 3 to 4 minutes, or until thickened.
Stir in the Parmesan, parsley, basil, nutmeg, and pepper.
Cook, stirring, for about 1 minute, or until the parsley wilts.
Spoon over the cauliflower.
Chef
