Here’s an easy dish you can make for dinner in under 20 minutes–it’s great in the winter or any time of the year. It tastes terrific and is versatile enough to serve as a side, or a main course (in our vegetable-focused house, it’s the latter). I heard about it many years ago from a kind customer who shared the idea one evening at the Roadhouse. I tried it and, lo and behold, it was excellent, easy, and delicious—right up my late-evening-eater’s alley.
To prepare it, all you have to do is boil or steam up fresh cauliflower. Cook it well so it’s nice and soft throughout (al dente won’t work for this dish). When it’s done, just mash it up with a lot of really good olive oil. Olive oil is a key ingredient, not an afterthought, so this is a place to put your best, not to get by with so-so. The Olio Nuovo I wrote about from Il Molino would be wonderful. Add some sea salt and plenty of black pepper (or try the Balinese Long Pepper), taste, adjust the seasonings, and you’re ready to go. You can enhance it further by adding some mashed anchovies, roasted garlic, or even some of the Creamery’s really good Fresh Goat Cream Cheese. You can also grate on some Pecorino or some Parmigiano Reggiano. In any case, it’s an incredibly easy and very delicious dish that you can make from start to finish in under 20 minutes.
Here’s an easy dish you can make for dinner in under 20 minutes–it’s great in the winter or any time of the year. It tastes terrific and is versatile enough to serve as a side, or a main course (in our vegetable-focused house, it’s the latter). I heard about it many years ago from a kind customer who shared the idea one evening at the Roadhouse. I tried it and, lo and behold, it was excellent, easy, and delicious—right up my late-evening-eater’s alley.
