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Author Notes: It makes a great side with just about any protein. We’ve had it with fish, chicken, steak and I even served it up for lunch with a fried egg on top and salad on the side. It satisfies our warm, comfort-food cravings and my husband’s gluten-free diet. —eat-drink-garden
- 1 head cauliflower
- 1/8 cup half & half
- 1 tablespoon butter
- splash of cooking liquid
- salt & pepper, taste for seasoning
- 1/2 cup walnuts
- 1/2 cup grated Parmesan cheese
- 1 pinch cayenne pepper
- 1 garlic clove
- 1 teaspoon olive oil
- Cut the florets off the stem of the cauliflower head and boil them in very salty water until soft (stab them with a fork to check), about 15 minutes.
- Drain the florets, reserving some of the liquid, and place them in a baking dish (a pretty pie plate is the perfect size).
- Mix in the half and half, the butter, nutmeg and the splash of cooking liquid.
- Mash with a fork until it’s a creamy consistency similar to mashed potatoes.
- Season with salt and pepper.
- Continue to use the fork to spread the cauliflower mixture to create a consistent level.
- Turn on your broiler.
- Chop the walnuts and garlic clove until mealy with a sharp knife and combine with the Parmesan, cayenne, garlic and olive oil.
- Sprinkle evenly over the cauliflower layer.
- Broil for 5 minutes on the lower third rack of the oven until the top is crispy and golden brown.
- This recipe was entered in the contest for Your Best Recipe with Walnuts