 | | Directions |
- Place carrots in boiling water, cook 2 minutes.
- Add peas, green onions and seasonings.
- Cover and cook until tender. Drain.
- Pureé in batches in food processor or blender. When all pureéd, put back in pan.
- Add butter, cream and parmesan cheese. Stir to combine.
- Bring 2 cups water to a boil and place head of cauliflower into it. Cover and cook until crisp tender, about 5 minutes. Drain.
- Place cauliflower head, core down in pretty serving bowl.
- Spoon pea pureé all around cauliflower. Reheat in microwave if needed.
- Garnish with shredded parmesan cheese and season with salt and pepper if needed.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Container: pot to steam cauliflower, medium pot
Servings: 8
|  | | Ingredients | | - | | 2 packages frozen peas (10-12 oz) |
| - | | 1 carrot - diced |
| - | | 2 green onions - chopped |
| - | | 1/2 cup water |
| - | | 1 teaspoon thyme - dried |
| - | | salt and pepper - to taste |
| - | | 4 tablespoons unsalted butter |
| - | | 1/2 cup parmesan cheese - shredded, plus more for garnish |
| - | | 1 cauliflower - small head, core in tact, main stem and leaves removed |
| - | | 1/2 pint heavy whipping cream |
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