Time: 35 min.
Complexity: easily
Servings: 6

Creamy and hearty, this cauliflower and white bean puree is infused with a bouquet of flavors thanks to fresh rosemary and Parmesan. To cut down on prep time, use canned white cannellini beans. It's a delicious alternative to mashed potatoes and a great side dish for roasted meats.

Ingredients:

• 1 head of cauliflower (about 700 g), coarsely chopped
• 1 can (400g) canned cannellini beans, including liquid
• 1/3 cup milk
• 4 tablespoons unsalted butter
• 1 tbsp chopped fresh rosemary + sprig for serving
• 1/4 cup grated Parmesan cheese + extra Parmesan shavings for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

cauliflower, cannellini beans, milk, Parmesan cheese, rosemary

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Preparation:

Step 1
• Place the cauliflower, beans, milk, butter, and rosemary in a large saucepan. Bring to a boil, cover, reduce heat to medium-low, and simmer until the cauliflower is tender, about 15 minutes. Remove the lid and continue simmering until the cauliflower is tender but not mushy, about 10 minutes.
Step 2
• Mash with a potato masher, then add grated Parmesan. Sprinkle with 1 teaspoon of salt and a couple of turns of black pepper. Serve sprinkled with shaved Parmesan and garnished with a fresh sprig of rosemary.

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