|Salt and pepper, to taste|
|2||large Yukon Gold potatoes, peeled and left in cold water|
|1||large head cauliflower, cut into florets|
|2||tablespoons olive oil|
|Extra olive oil (for the dish)|
|1/4||cup grated Parmesan cheese|
1. Bring a large saucepan of salted water to a boil. Cut the potatoes into 1-inch pieces. Add the potatoes to the water and return to a boil. Lower the heat, cover the pan, and simmer for 10 minutes.
2. Add the cauliflower to the potatoes. Cover and continue cooking for 5 minutes or until both vegetables are tender. Drain into a colander and return them to the pan. Add the olive oil, salt, and pepper. Mash with a potato masher until not quite smooth.
3. Turn on the broiler. Oil a 10-inch baking dish.
4. Transfer the cauliflower mixture to the dish. Sprinkle with Parmesan. Broil 6 inches from the element for 5 minutes, watching the dish carefully, or until the cheese browns.