Creamy Cauliflower with Toasted Walnuts {Giveaway}

It is the 24th of March and we are waiting for Virgil to arrive. Virgil is the name of the snow storm that we should be expecting any minute now. March 24 + snow storm. Seriously?

At the risk of sounding ignorant, which I am not, I think they need to find a new name for the term Global Warming. It confuses people.

Okay. Now. Let’s talk Creamy Cauliflower with Toasted Walnuts. AND a GIVEAWAY! It’s been a while since we’ve had one of those, huh? More will come… just stick around and you shall see. 😉

But, first we’re going to cover this delicious side dish.

Cauliflower always reminds me of my maternal grandmother. Allow me to share… It’s a funny story, really.

Years ago, while we were discussing modern times versus her times, she mentioned that eating cauliflower was one of those modern-times-things that really blew her away.

Cauliflower?! Out of all the things that have changed, eating cauliflower was most surprising to her?!

Now, of course, I wanted to know why. What else do you do with cauliflower? Put it in a vase and call it, well, a flower?

No, thilly!! Cauliflower was donkey food! Donkey food?! Yes, donkey food.

Cauliflower was what they fed the donkeys with back in the day. Did you know that!? Maybe it was something that they only did in Macedonia, but for that reason, my grandma would not come near cauliflower. It didn’t matter how creamy or cheesy it was. She was glad to have someone else prepare it and eat it.

And that is my food history lesson for you. Hope you enjoyed it! I also hope I didn’t spoil your love for cauliflower.

Some of you already know my love for creamy and cheesy food – just recently I covered this beautiful recipe for creamy Cheesy Chicken Orzo. Helllloooo yumminess!

I prepared this cauliflower side dish with a creamy sauce made of cream cheese, parmesan cheese, and heavy cream. For added texture, I threw some toasted walnuts on top and called it a day. I mean dinner! Flavored with a spoonful of basil and some fresh ground peppercorns, this dish will have everyone licking their forks down to the last speck of food. It’s that good!

ENJOY!

Now about that GIVEAWAY!

THIS GIVEAWAY IS NOW CLOSED  –  THANK YOU FOR PARTICIPATING!

a Rafflecopter giveaway
THIS GIVEAWAY IS NOW CLOSED  –  THANK YOU FOR PARTICIPATING!

Print

Creamy Cauliflower with Toasted Walnuts {Giveaway}

9 9 9

WW Freestyle: 15

Prep Time5 mins

Cook Time35 mins

Total Time40 mins

Creamy cauliflower side dish, topped with toasted walnuts.

Servings: 6

Calories: 224

Ingredients

• ▢ 1 head cauliflower , separated into florets
• ▢ 1 package (8-ounces) cream cheese, softened
• ▢ 2 garlic cloves , minced
• ▢ 1/4 cup grated parmesan cheese
• ▢ 1 cup heavy cream
• ▢ 1 tablespoon freeze dried basil , or fresh basil
• ▢ freshly ground peppercorns , to taste
• ▢ salt , to taste
• ▢ 1/2 cup chopped , toasted walnuts

Instructions 

• Preheat oven to 375.
• Coat a 2.5 quart round casserole dish with butter and arrange cauliflower in dish. Set aside.
• Stir together cream cheese, garlic, parmesan cheese, heavy cream, basil, and grated peppercorns; stir until smooth.
• Taste for salt. Parmesan cheese is salty so you might not want to add any more salt.
• Pour the cream mixture over cauliflower.
• Bake for 30 to 35 minutes, or until top is browned and sauce is bubbling.
• Let cool 10 minutes.
• Toast the chopped walnuts in a frying pan over medium heat for 3 to 4 minutes.
• Toss the toasted walnuts over the cauliflower and serve.

Nutrition Facts

Creamy Cauliflower with Toasted Walnuts {Giveaway}

Amount Per Serving

Calories 224 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 10g50%

Cholesterol 58mg19%

Sodium 84mg4%

Potassium 120mg3%

Carbohydrates 3g1%

Fiber 1g4%

Sugar 0g0%

Protein 3g6%

Vitamin A 620IU12%

Vitamin C 9.2mg11%

Calcium 84mg8%

Iron 0.3mg2%

* Percent Daily Values are based on a 2000 calorie diet.