Cookerati

I love this delicious great tasting dish. It doesn’t take a long time to make, and the garlic, potatoes and cauliflower all blend together quite well.  I used Grana Padano Cheese, a cheese that is similar to Parmesan Reggiano.  It’s a hard cheese that adds a really nice flavor to this dish.  PR – may be substituted. 

Ingredients:

6-8 small red potatoes

1/2 head of cauliflower

3 -4 cloves of garlic

Olive Oil

Salt& Pepper

Herbs du Provence

Grana Padano Cheese

Directions:

Quarter potatoes and cut cauliflower florets into similar size pieces.  Boil water in a large pot, add potatoes and cauliflower. When fork tender, drain off as much water as possible.  In a high sided skillet, saute garlic in about 4 tbs of Olive Oil on a low heat until cooked really well in order to infuse the oil with a garlic taste.  Take garlic out and throw  into compost.  After Potatoes and Cauliflower has drained, put back into pot and smash with potato masher, or with potato ricer and mix together.  Add 2 new cloves of garlic – smashed and chopped into potatoes and cauliflower, add salt , pepper, seasonings and mix together.  Put mixture and heated garlic oil.  Grate cheese and stir into mixture.  Place into greased baking dish and into the oven at 400  until cheese is melted.