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WHAT YOU’LL NEED:

• 1 small head of fresh cauliflower
• salt
• 2 T. olive oil
• 1-2 T. butter
• 1/3 C. chopped pecans
• 2-3 T. chopped fresh parsley

LET'S COOK

Trim the cauliflower into small buds and cook in lightly salted water until the vegetable is as tender as you like it. This can take from 8-12 minutes.

At this point, drain the cauliflower. Leave it in the pot it was cooked in and use a potato masher to lightly mash.

This is best done by simply pressing the masher down once all around the pot of cauliflower. The object is not to make it mush, but to merely crush it down to smaller pieces.

When that’s achieved, add the oil, butter, pecans and parsley. Season with a bit of salt and pepper, stir it together well and allow to simmer on the lowest setting of your burner for a couple of minutes.

This dish is wonderful with robust grilled meats like steaks or lamb chops.

MORE IDEAS:

Chopped walnuts, Brazil nuts or even peanuts will work nicely in this formula.