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Cauliflower with Walnuts and Parmesan
1/2 cup Coarsely chopped walnuts
2 tablespoons extra virgin olive oil
1/4 cup water
1 each cauliflower head (about 2 lbs.), trimmed and cut into 1 1/2-inch florets
1 each garlic clove, minced
2 teaspoons Fresh lemon juice
2 teaspoons walnut oil (optional)
1/4 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper
1/4 cup Chopped fresh parsley
3 tablespoons shaved or shredded parmesan cheese
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Cauliflower with Walnuts and Parmesan

Cauliflower with Walnuts and Parmesan

Cauliflower with Walnuts and Parmesan
  • Servings:Serves 6
  • Prep Time:0 minutes
  • Cook Time:14 minutes
1. In a large nonstick skillet or saucepan, heat walnuts over medium heat until toasted, 3 to 5 minutes. Transfer to a bowl and set aside.
2. Add olive oil, water, and cauliflower to the pan and bring to a boil over medium-high heat. Cover pan and cook, shaking the pan occasionally, until cauliflower is just barely tender, about 5 minutes.
3. Remove lid and continue to cook, stirring occasionally, until liquid evaporates and cauliflower begins to sizzle in the oil, about 2 minutes. Add garlic and continue to cook, stirring constantly, until cauliflower is tender, about 2 minutes longer. Add lemon juice, walnut oil (if using), salt, pepper, parsley, reserved walnuts, and Parmesan and toss to distribute. Transfer to a platter and serve immediately.
Source: Fresh Magazine September, October 2010