Mark Twain called cauliflower “cabbage with a college education.” Cauliflower is high in vitamin C and is a fair source of iron.
6 cups cauliflower florets
1/3 cup heavy cream
3 tablespoons butter
3/4 cup grated Swiss cheese
1 tablespoon Dijon mustard
2 tablespoons chopped fresh Italian parsley
1/2 teaspoon salt
1/4 teaspoon white pepper
Microwave or boil cauliflower until tender. Drain well, transfer to a food processor with the cream, butter, mustard cheese and parsley. Process until mixture is a smooth and thick puree. Season to taste with salt and pepper.
Serves 4 to 6
The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. For more great recipes and to view her cooking demonstrations, visit and subscribe to Debbi’s YouTube channel. Debbi’s website address is www.cateringbydebbicovington.com. She may be reached at 843-525-0350 or by email at firstname.lastname@example.org.