2 heads cauliflower, washed, stemmed and broken up into pieces
6 small or 4 medium sized potatoes, washed and peeled
2 heads of garlic
2 tablespoons basil, chiffonade
4 tablespoons butter
1/4 cup milk
1/2 cup grated parmigianno regianno
salt and pepper
Preheat the oven to 400C/200F.
Boil potatoes and cauliflower in separate pots till soft. The potatoes will take 20-25 minutes, depending on how large they are. The cauliflower should take roughly 20 minutes.
Roast garlic heads in oven till soft, following this recipe technique.
Remove garlic from the oven and let it cool before squeezing it into the mash. Raise the oven temperature to broil.
Mash potatoes and cauliflower, adding milk, butter, garlic, basil and seasoning.
Spread mash onto pyrex, sprinkle grated cheese and broil in oven till melted and golden brown, 6-8 minutes.