Creamed Cauliflower with Ricotta cheese
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.