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Late Night Snacking. Our Way

Today was one of those days when I wanted to make something fast, good and that we would all like. I gave 20 minutes since it was rather late when I got back from NYC. So what did I make ?  After a quick peak in the freezer, I uncovered a small batch of blanched cauliflower that I had made just before leaving for my recent trip down south to Florida..  This veggie can be boring, but I know of ways to make it delightful. Here's one in a comfort food packaging that works really well, especially on a chilly winter evenings.

Creamed Cauliflower with Ricotta cheese

Creamed Cauliflower 

Preparation Notes 

Cooked the blanched cauliflower  over low heat with the addition of some of water (no stocks this time) and some EVOO until it is somewhat soft, but not totally desintegrated. 3/4 of the way, add a few uncut grape tomatoes to the mixture, and  about 1/2 to 3/4 cup of whole milk ricotta cheese. Also add some grated Pecorino Romano cheese. The Romano determines the cheesiness of this dish so adjust to your liking. Season again with S/P to adjust flavors. Serve very hot along with some slices of crusty bread. I used mini , crusty olive loaves. Toast them for extra flavor.

The dish indeed a big hit with both with the fan club, and a hungry friend and colleague who happened to stop by a few hours ago.



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