A creamy, cheesy cauliflower puree with nutmeg.
2 whole cauliflowers (about 2 pounds total), trimmed and cut into florets
4 tablespoons butter
2 large onions, coarsely chopped
1/4 cup heavy cream
3/4 cup grated Romano cheese
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon freshly grated nutmeg
Cook cauliflower in a steamer (or the microwave) until very tender. Melt butter in a large saucepan and cook onions over medium-low heat until very tender, but not browned. Place cooked cauliflower and onions in a food processor and puree. Return mixture to saucepan. Add cream, cheese, salt, pepper and nutmeg and bring to a simmer over low heat. Top with more grated nutmeg. Serves 4 - 6.