Cauliflower Scallop

About last week…

Cauliflower Scallop

Last week was not my favorite. If you know me then you already know why. I don’t generally complain about things going in my life but last week was rough. We started the week hearing about some major and expensive home repairs we’ll need to make (UGH!), and in the middle of the week I had to put my cat of 15 years down, by the time Friday rolled around I was emotionally and mentally exhausted. So, needless to say, I am beyond grateful for this three day weekend.


As I reflect on last week part of me feels like I need to get used to having a tough week now and again. I don’t expect to be dealing with the loss of a pet that frequently (Note: I believe that Mr. JD will live forever, well he better!); I am more convinced that being a home owner and approaching 30 is when you realize that the tough stuff in life is now tougher than it might have been a few years ago. I am also fully convinced that I need to embrace 30, in fact, I have some serious plans for setting a positive tone for 30 and beyond, by making small changes in my life. I want to think more thoughtfully about my wardrobe and appearance, my health and fitness will become more significant (I hope!) and I’ll take the time to enjoy my hobbies. This is just the beginning!

Cheese and Pimiento

It might sound weird for me to make all of these declarations but I am taking this 30 business seriously. 30 has always been a benchmark year for me. I have said that 30 is when I’ll start thinking seriously about having children and demonstrate control in my professional development. Last week helped me to realize that having this new approach is needed and potentially a good way for helping me to cope when adulting becomes unbearable.

Baked Cauliflower

Because of the past week, I knew that I needed to get some comfort food in my life. Since it is a new year I didn’t want to dive right in to something fried or greasy so I turned to Grandma Bute and her box of comfort dishes. Somehow she managed to come up with dishes that aren’t fried or laden with butter but bring feelings of comfort all the same. I have also found that she had a way of making a vegetable dish a comforting dish. Maybe when you run a B&B you have to make veggies in a way that even the pickiest of all eaters struggles to turn them down. Don’t believe me? Check out these other amazing dishes from the Hollymead Collection; Broccoli Casserole, Green Beans with Bacon Dressing, and Blue Cheese Brussels.

Cauliflower Scallop
Cauliflower Scallop

  • 1 10.5oz. Can of Cream of Celery
  • 2 Beaten Eggs
  • 1/2 Cup Shredded Sharp Cheddar
  • 1/4 Cup Chopped Parsley
  • 1/4 Cup Pimiento
  • 1 Tbsp. Diced Shallot
  • 1/2 Tsp. Salt
  • Dash Pepper
  • 2 9oz. bags of Cauliflower Florets (or 1 head of Cauliflower broken down)
  • 1/2 Cup Breadcrumbs

  • Preheat oven to 375. Prepare baking dish by spraying with non-stick cooking spray.
  • Combine everything except breadcrumbs in a medium or large bowl. Gently toss cauliflower to coat and be careful not to break up the florets.
  • Pour cauliflower mixture in to baking dish and top with breadcrumbs.
  • Bake in the oven for 45 minutes or until the top starts to turn golden brown.

Try adding additional vegetables or bacon to this dish. You may also swap out the Cream of Celery for another soup or sour cream.

Yield: 6-8 Servings
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