Ingredients

3 lbs. cauliflower (1 large head), cut into florets

3/4 c. heavy cream

1 large clove garlic, peeled

6 T. butter

Salt & pepper

1/3 c. panko breadcrumbs

Preparation

  1. Place the cauliflower, cream and garlic in a large microwaveable dish. Cover and cook on high, stirring once, until tender, about 15 minutes.

  2. Meanwhile, in a medium nonstick skillet, melt 5 T. butter over medium-high heat. Cook, swirling the pan, until the butter turns golden, 3 to 4 minutes.

  3. In a food processor, mix half the cauliflower mixture with the melted butter. Add the remaining cauliflower; puree until smooth. Season; transfer to a bowl.

  4. Wipe out the skillet; melt the remaining 1 T. butter over medium heat. Add the panko; toast until golden, 2 minutes. Top the puree with the panko.