I adore cookbooks. This year for Christmas I received the latest New York Times Cookbook. I spent a good week just reading it and marking recipes that I wanted to try. One of the first that caught my eye was called the most voluptuous cauliflower. Anyone who can make cauliflower voluptuous is hands down awesome. This recipe pretty much negates any nutritional value in cauliflower as it contains butter, cream and three kinds of cheese! Mascarpone? Love.
It was luxuriously creamy and delicious. I might have to add maybe a dash of nutmeg or even a little cayenne to liven it up next time, but it's pretty darn good as is. Will make it again for maybe a holiday dinner or some other occasion for sure. Tonight I served it with Salisbury steak (yes the 1.98 frozen kind) and some peas on the side.
It was luxuriously creamy and delicious. I might have to add maybe a dash of nutmeg or even a little cayenne to liven it up next time, but it's pretty darn good as is. Will make it again for maybe a holiday dinner or some other occasion for sure. Tonight I served it with Salisbury steak (yes the 1.98 frozen kind) and some peas on the side.
This cauliflowers look amazing!
ReplyDeleteI love to make them with bechamel sauce and gratinated cheese on the oven.
I love cooking too!
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