2 tablespoons olive oil
10 garlic cloves, thinly sliced
1 ½ cups heavy cream
½ cup chopped flat-leaf parsley
1 cup chopped baby spinach or arugula
1 tablespoon chopped rosemary
½ cup grated Parmesan cheese
Pepper, freshly ground
To cook the cauliflower, fill a large pot with 4 quarts of water, bring to a boil, and add 1 tablespoon of salt. Remove the outer leaves from the cauliflower head. Cut the head into florets. Add to the boiling water and cook until just fork tender, about 8 minutes. Drain the cauliflower well. Place onto a warm platter and cover w/foil to keep warm.
While the cauliflower is cooking, make the sauce. Place the olive oil and garlic in a large sauté pan and turn the heat to medium low. Cook the garlic slowly until lightly browned, stirring occasionally, about 3 to 5 minutes. Add the heavy cream and chopped herbs to the cooked garlic and bring to simmer over medium high heat. Cook for an additional 3 minutes to infuse the cream with the herb flavors.
To finish, add the cooked cauliflower to the simmering sauce and toss gently to coat evenly. Add the cheese and toss gently. Season with kosher salt and pepper to taste.
Herb Alfredo Cauliflower with Prosciutto and Peas
Sauté 6-8 thin slices of prosciutto in a little olive oil until crisp. Remove the prosciutto and set aside on a paper towel. Prepare the recipe above as written. When you add the cauliflower to the sauce add 2 cups frozen petite peas (thawed) and the cooked prosciutto.