I made this side dish yesterday with a roasted leg of lamb. No leftovers!!!
2 cauliflower heads
2 cups chicken broth
1/4 tsp grated nutmeg
2 Tbsp butter
1/2 cup shredded Parmesan cheese
Salt and pepper to taste
Wash the cauliflower and cut in smaller florets. Place in a pot and add the chicken broth (it won't cover so you may want to stir half way through cooking) and cook for about 20 minutes, until tender.
When cooked, transfer the cauliflower to a bowl - reserve the liquid - and puree with an immersion blender. You may add some of the liquid if the puree is too thick. Add the butter, nutmeg, pepper and cheese. Mix well. The cheese being salty, hold off on the extra salt until you have tasted it.
Serve as a side with lamb. pork...