Tuesday, May 3, 2011
Total Time: 40 minutes
•1 Tbsp. butter, plus 2 Tbsp. for optional garnish
•1 onion, roughly chopped
•1/2 tsp. salt, plus more to taste
•2 cloves garlic, chopped
•1 head cauliflower, chopped
•2 cups chicken or vegetable broth
•1/2 tsp. freshly ground white pepper
•1/4 tsp. freshly grated nutmeg
•2 cups low-fat milk
•2 Tbsp. finely chopped parsley, optional
1.In a large pot over medium heat, melt 1 Tbsp. butter. Add onions and salt. Cook, stirring occasionally and adjusting heat so onions are cooking but not browning, until onions look starchy and a bit creamy, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
2.Add cauliflower, stir to combine, cover and cook 3 minutes. Add broth, bring to a boil, reduce heat to maintain a steady simmer and cook until cauliflower is tender to the bite, about 10 minutes.
5.Add milk and cook over medium-low heat until hot.