Ingredients

4 1/2 cups small cauliflower florets (from about one 22-ounce head)

1 cup whipping cream

4 garlic cloves, chopped

1/8 teaspoon ground nutmeg

3 tablespoons (or more) water

Lentils and Browned Butter Cauliflower

• 1 tablespoon olive oil
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped peeled carrots
• 1/2 cup finely chopped celery
• 1 cup French green lentils (lentilles de Puy)*
• 3/4 teaspoon curry powder
• 3/4teaspoon paprika
• 2 3/4 cups water, divided

• 2 tablespoons (1/4 stick) butter
• 4 1/2 cups small cauliflower florets (from about one 22-ounce head)

Gremolata

• 1/3 cup chopped fresh Italian parsley
• 1 1/2 tablespoons grated lemon peel

Fish

• 4 6-ounce monkfish fillets (each about 1 inch thick), skin removed
• 1 tablespoon olive oil

Description

Hearty Lentils And A Creamy Cauliflower Puree Make This A Particularly Satisfying Fish Dish. Curry Powder Is An Exotic Surprise In The Lentils.

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