It’s week 3 of the Holiday Progressive Dinner Blog Hop and I can’t believe how quickly we will be cooking and baking for our Thanksgiving and Christmas celebrations! Do you have your menus planned, yet? Well, no worries! We’ve got you covered. If you missed Week One, Main Dishes, or Week Two, Salads, you’ll definitely want to check the six scrumptious recipes from each of those rounds. Here are the side dishes from last year, and below, are all six NEW side dish posts from me and my friends. Go check them out, leave them all some love, save the recipes for your holiday menus and remember to enter the giveaway at the end of this post. I’m so glad you’re here! 🙂 Happy Friday!
Busy-at-Home : Creamy Garlic Mashed Faux-Tatoes with Parmesan
Daily Dish Recipes: Garlic Roasted Asparagus with Cranberries and Almonds
Flour on My Face: Broccoli Casserole
Will Cook for Smiles: Cranberry Stuffing
The Gunny Sack: Blooming Sweet Potato
Adventures in All Things Food: Warm Beet and Brussels Sprout Slaw
This week, my foodie friends and I are bringing you DELISH Holiday Side Dishes and I’m so excited for you to collect all six recipes, for your kitchen! Plus, we have an AMAZING sponsor in O Olive Oil, this week. That means the giveaway prize you’ll be registering for is over-the-top!
I have written a couple of other posts for O Olive Oil, so you may remember, how much I love the company and the high quality olive oils and vinegars they create. They produce specialty oils and wine vinegars from fresh California produce. All the oils start with California Mission olives which are crushed with fresh, organic citrus. O Olive Oil works alongside the owners of small, family farms to select the best pesticide-free, black, reddish purple and green olives for their pressed oils; and in keeping with their commitment to quality, rush them to the press where they are crushed within 48 hours of harvesting. Unlike any other “flavored” or “infused” oils, these are not made by adding flavors “after”. These premium olive oils are pressed along with the fruit that flavors them to create a superior product that is not like anything else I’ve ever experienced. The flavors are robust and fragrant. Pulling the cork from the top of one of the black glass bottles immediately sends the intoxicating fragrance into the room and the flavors are as rich and inviting as the aroma.
O Vinegars are hand-crafted, one batch at a time, in California. They barrel age all their own California Balsamics, creating superior taste and quality, so you and I get to enjoy gourmet-quality products, made right here in America! Why is that so important to me? From an economic standpoint, I simply prefer to support United States businesses, growers and farmers; but also, knowing that European vinegars, especially balsamics, contain high levels of lead, I am THRILLED to have a healthy, American-made alternative. Learn even more about O Olive Oil and their fabulous products on their Facebook page. And keep in mind that they have beautiful gift sets that would send the foodies on your Christmas list over-the moon!
High-quality finishing oils, are not intended for high heat cooking. For the ultimate experience, they should be drizzled on, after cooking, to add depth, texture and flavor to already cooked dishes like meat, fish and pasta or in cold preparations like salad dressings, vinaigrettes and marinades. The higher the heat that finishing oils are exposed to, the greater the loss of phyonutrients and antioxidants. High heat can also change the beautiful flavors that make O Olive Oils so sublime. I promise! You definitely want to enjoy these at their fruity, flavorful best! They will change the way you think about olive oil, forever!
The recipe I made, today, uses O Roasted Garlic Olive Oil to transform roasted cauliflower into Creamy Garlic Mashed Faux-tatoes. If you have company coming, over the holidays, who are eating low carb diets, meaning NO potatoes, this recipe will make their tastebuds sing with happiness! Whatever main dishes you decide to serve them with, (We had them with burgers, tonight!), they’ll definitely be a hit as one of your holiday side dish offerings. Enjoy!
- 2 medium-sized heads of cauliflower
- 3 Tablespoons O Roasted Garlic Olive Oil
- 3 oz. cream cheese
- ⅓ cup grated Parmesan cheese
- salt and pepper, to taste
- optional, minced chives for garnish
- Remove leaves and core of cauliflower and break the cauliflower into individual florets.
- Place the cauliflower florets in a baking dish that has a cover.
- Salt and pepper the cauliflower, to taste.
- Cover the baking dish and bake at 350 degrees for 45 minutes or until the cauliflower is fork-tender.
- Remove the cauliflower from the oven.
- Place cauliflower florets in a food processor or blender and pulse to mash them. Continue pulsing until you reach the texture your family likes best. I tend to leave a few small lumps, to make the texture similar to hand mashed potatoes.
- Return the mashed cauliflower to the baking dish and add cream cheese, Parmesan, and O Roasted Garlic Olive Oil. Stir to allow cream cheese to melt and fully incorporate all ingredients.
- Taste a bite and add salt and pepper, if needed.
- Serve and enjoy!
- You can sprinkle with chopped chives, for color and flavor, if desired.
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