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!
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THIS GIVEAWAY IS NOW CLOSED – THANK YOU FOR PARTICIPATING!
Creamy Cauliflower with Toasted Walnuts {Giveaway}
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
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
