When daughter Wende invited me over for what is becoming her traditional Thanksgiving supper of Cornish hens cooked over an open fire, I volunteered to bring a side dish. My original choice was Brussels sprouts & sweet potato hash but when I saw Kevin’s recipe for Creamed Cauliflower, I changed my mind.
On his “Closet Cooking” blog, Kevin describes the dish as “A
quick and easy stove-top creamed cauliflower with butter, garlic, parmesan, and
bacon!” I made it by his recipe below
but since I made it ahead of time, I transferred to a dish for reheating at
Wende’s and I used one of his options to add shredded cheese to the top. For the complete list of options and his good
how-to pics, just click on the above link.
But before I get the cauliflower, this is the main event being cooked over the open fire - potatoes and onions in the foil.