Cut cauliflower into 1 inch pieces. Add cauliflower and chicken broth to a 6 quart sauce pan with lid; simmer just until al dente (about 5 minutes). Drain cauliflower (NOTE: I save the broth to use in soup) and put into a large mixing bowl. Put cream cheese on top of hot cauliflower and cover mixing bowl with plastic wrap (NOTE: This softens the cream cheese, making it easier for mixing); set aside while making pesto.
Make Pesto: Add parsley, garlic and almonds to food processor. Pulse until finely minced. Add olive oil and process until very finely minced.
Gently stir pesto into cauliflower and cream cheese; just until blended. Put mixture into a greased 13” x 9” casserole and top evenly with shredded jack cheese.
Bake at 375’ for 30 minutes. (NOTE: It should be bubbling and browned on top. If it isn’t browned on top put under the broiler just until browned.)
I'm a cook-a-holic anytime, anyplace, anything. I have had this condition for the past 44 years! Friends and family have been my enablers, always loving what I cook and always asking for more... I cannot stop myself, because I am doing what I LOVE!
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I'm a cook-a-holic anytime, anyplace, anything. I have had this condition for the past 44 years! Friends and family have been my enablers, always loving what I cook and always asking for more... I cannot stop myself, because I am doing what I LOVE! 