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
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Ingredients
-
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
Directions
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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.
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Mash with a fork until it’s a creamy consistency similar to mashed potatoes.
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Season with salt and pepper.
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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.
I produce the Santa Barbara based blog Eat Drink Garden. The inspiration for every meal, for every cocktail, and for every blog entry is from my garden. I learned a few years ago that if you choose seasonal fruits and vegetables, you don't need to do too much to them in order to make them beautiful and delicious every time.
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