This dump-and-stir casserole recipe could not be easier. Fresh thyme and smoked paprika give the cauliflower great flavor, without having to add loads of heavy cream and butter.
Slideshow: More Warming Casseroles
4 cups cauliflower florets (from 1 medium head cauliflower)
8 ounces sour cream
1 cup coarsely grated mild white cheddar cheese
1 teaspoon smoked paprika
1 teaspoon fresh thyme leaves
1 teaspoon salt
1/2 teaspoon red pepper flakes
How to Make It
Preheat the oven to 350° and butter a shallow 9-by-13-inch ceramic baking dish.
Bring a large pot of salted water to boil. Blanch the cauliflower until just tender, 4 minutes. Drain in a colander.
In a large bowl, combine the cauliflower, sour cream, half the cheese, paprika, thyme, salt and red pepper. Transfer the mixture to the prepared dish and sprinkle the remaining cheese over the top. Bake for 30 minutes, until the cheese is melted and the top is lightly browned. Serve immediately.
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Review Body: This is SO good. Added a few extra pepper flakes per our familiy's taste. Not one darn leftover for lunch the next day.
Also separated the cauliflower in the pan with aluminum foil to make a section w/o chili for the little ones.
Review Rating: 5
Date Published: 2016-08-28
Author Name: Shane Reid Orem
Review Body: Pleasantly surprised with this recipe! I used Gruyere cheese because that is what I had on hand and I used 1/2 Plain Greek yogurt and 1/2 low fat sour cream. I highly recommend trying this recipe, it's a keeper!