Serves 4 As a Side
2 pounds cauliflower florets
1 clove garlic, minced
2 teaspoons salt
½ teaspoon fresh ground pepper
¼ cup freshly grated Parmesan cheese
Pinch of crushed red pepper
6-7 fresh sage leaves
2 Tablespoons olive oil, divided
In a small skillet, heat 1 Tablespoon of olive oil over medium-high heat. Add the sage leaves and cook until brown and crispy, but not burnt, about 1 minute. Remove the sage leaves from skillet and place on a paper towel. Wipe out the skillet and heat the remaining Tablespoon of olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute. Set aside.
Steam the Cauliflower: First, make sure your florets are all cut into uniform sized pieces so that they cook evenly. If some florets are too large, cut them in half or quarters. Add about 2 inches of water to a saucepan and insert a steamer basket. The bottom of the steamer basket shouldn’t touch the top of the water. Bring the water to a boil, scatter the cauliflower over the steamer basket, cover the saucepan and reduce heat to medium so that the water is at a steady simmer. Cook the florets until easily pierced with a fork, 8-10 minutes. Remove the cauliflower florets to a paper towel lined plate to dry for just a second.
Add the warm cauliflower to a food processor along with garlic, salt, pepper and Parmesan cheese. Puree until the mixture has reached a smooth consistency. If the consistency is too thick, add 1 tablespoon of olive oil and pulse a few more times. Taste and add more salt and pepper if desired.
Garnish with the fried sage and crushed red pepper flakes; serve warm!