If you're going to do one thing to get on a healthy track for 2016, it should be eating more vegetables. Happily, that resolution can be an exciting invitation rather

than a boring chore, thanks to recipes such as this one. Here, cauliflower is turned into a luxuriously creamy purée with the help of a splash of milk, a smidge of butter and a whir in the food processor.

Parmesan Cauliflower Purée

From nutritionist and cookbook author Ellie Krieger. 4 servings; makes about 3 cups.


1 medium head (about 2 pounds) cauliflower, cored and cut into 1½ -inch florets (7 cups)

⅓ cup low-fat milk (1 percent), plus more as needed

1 tablespoon unsalted butter

¼ teaspoon kosher salt, plus more as needed

Generous pinch freshly grated nutmeg

¼ cup freshly grated Parmigiano-Reggiano cheese, plus 4 teaspoons for garnish

1 tablespoon chopped fresh flat-leaf parsley

Freshly ground black pepper


Place the cauliflower florets in a steamer basket set over a pot of boiling water. Cover and steam until the cauliflower is just tender, 5 to 7 minutes.

Transfer the cauliflower to a food processor along with ⅓ cup of the milk, the butter, the ¼ teaspoon of salt and the nutmeg; purée until very smooth. You will need to stop the processor once or twice to scrape the sides with a spatula. Add extra milk a tablespoon at a time, as needed. Immediately add ¼ cup of the cheese and pulse just until the cheese has melted and is incorporated.


(If you've allowed the purée to cool, transfer it to a medium saucepan over low heat, then add the ¼ cup of cheese, stirring until it has melted.)

Transfer the purée to a serving bowl. Taste, and season with more salt as needed. Garnish with the remaining 4 teaspoons of cheese, plus sprinklings of parsley and pepper. Serve warm.

Nutrition information per serving: 120 calories, 7 g protein, 13 g carbohydrates, 6 g fat, 3 g saturated fat, 15 mg cholesterol, 240 mg sodium, 5 g dietary fiber, 5 g sugar

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