Creamy and filling, this dish of mashed cauliflower and white beans gets a boost from fresh rosemary and grated Parmesan.
| Level: | Easy |
| Total: | 35 min |
| Active: | 10 min |
| Yield: | 4-6 |
| Level: | Easy |
| Total: | 35 min |
| Active: | 10 min |
| Yield: | 4-6 |
Ingredients
- 1 head cauliflower (about 1 1/2 pounds), roughly chopped
- One 15-ounce can cannellini beans with their liquid
- 1/3 cup milk
- 4 tablespoons unsalted butter
- 1 tablespoon minced fresh rosemary, plus a sprig, for serving
- 1/4 cup grated Parmesan, plus shaved Parmesan, for serving
- Kosher salt and freshly ground black pepper
Instructions
- Put the cauliflower, beans, milk, butter and rosemary in a large saucepan. Bring to a simmer, cover, reduce the heat to medium-low and cook until the cauliflower is fork tender, about 15 minutes. Uncover and continue cooking until the cauliflower is soft, but not mushy, about 10 minutes. Mash with a potato masher, then stir in the grated Parmesan. Season with 1 teaspoon salt and a couple turns of pepper. Serve sprinkled with the shaved Parmesan and topped with a fresh rosemary sprig.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 213 |
| Total Fat | 10 g |
| Saturated Fat | 6 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 6 g |
| Sugar | 3 g |
| Protein | 10 g |
| Cholesterol | 26 mg |
| Sodium | 501 mg |
| Serving Size | 1 of 6 servings |
| Calories | 213 |
| Total Fat | 10 g |
| Saturated Fat | 6 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 6 g |
| Sugar | 3 g |
| Protein | 10 g |
| Cholesterol | 26 mg |
| Sodium | 501 mg |