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