Broccoli Romanesco and Parmesan Puree
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 1/2 pounds broccoli Romanesco (2 to 3 heads), cut into 3/4-inch pieces (7 cups)
- 4 garlic cloves, thinly sliced
- 1/2 cup plus 2 tablespoons water
- Coarse salt
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano, plus more for sprinkling
- Freshly ground pepper, to taste
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