Friday, December 17, 2010

Cauliflower With Cotija Cheese

This seems to be a fairly quick and easy recipe for cauliflower.  You may not be familiar with Cotija cheese.  It is a hard cheese made from cow's milk that originated in Mexico.  It softens a little bit when heated but does not melt and tends to be a bit salty.  You can find it in any Mexican market (and some supermarkets, depending on where you live).  I found it at my local food coop.  You can substitute Parmesan cheese for it in this recipe. 
Cleo, Food Bank Volunteer


1 medium cauliflower, cut into florets
1 tablespoon unsalted butter, at room temperature
1 tablespoon olive oil
1/2 teaspoon salt, or to taste
1/3 cup crumbled cotija cheese
2 teaspoons finely chopped fresh parsley or cilantro


Cook the cauliflower in a large pan of boiling water until barely tender, about 4 minutes.  Drain and return to the pan while hot.

Add the butter, olive oil and salt.  Stir very gently to melt the butter and coat the cauliflower.

Transfer to a shallow serving  bowl or platter.  Sprinkle with the cheese and parsley.  Serve hot.

Serves 4; cooking time 30 minutes

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