Cauliflower and Cannellini Bean Mash

Name: Cauliflower and Cannellini Bean Mash
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H35M0.000S
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

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Level: Easy

Total: 35 min
Active: 10 min

Yield: 4-6

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

Ingredients

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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

Directions

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.