# What You'll Need:
→ Vegetables
01 - 1 large head cauliflower, cut into bite-sized florets
02 - 3 cloves garlic, minced
03 - 2 tablespoons fresh parsley, chopped, plus more for garnish
→ Dairy
04 - 2 tablespoons unsalted butter
05 - 1 cup heavy cream
06 - 1 cup freshly grated Parmesan cheese
07 - 1/2 cup whole milk
→ Seasonings
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/4 teaspoon crushed red pepper flakes, optional
# Method:
01 - Set a large skillet over medium heat and melt the unsalted butter.
02 - Add the minced garlic and sauté for 1 minute until aromatic, ensuring it does not brown.
03 - Add cauliflower florets and cook for 3 to 4 minutes, stirring occasionally until they begin to soften.
04 - Pour in heavy cream and whole milk. Stir gently to combine all ingredients.
05 - Cover the skillet and allow the cauliflower to simmer for 7 to 8 minutes, or until just tender.
06 - Remove the lid. Sprinkle in salt, black pepper, and, if desired, crushed red pepper flakes. Stir in the grated Parmesan cheese until melted and the sauce thickens, about 2 to 3 minutes.
07 - Incorporate the chopped parsley. Taste and adjust seasoning as necessary.
08 - Serve immediately while hot, garnished with additional parsley and Parmesan as desired.
