Recipes Cauliflower Casserole with Cheddar 4.8 (4) 7 Reviews 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 By Phoebe Lapine Phoebe Lapine New York-based food and health writer Phoebe Lapine is a gluten-free chef, culinary instructor, and the creator of the award-winning blog Feed Me Phoebe, named by Women’s Health Magazine as the top nutrition read of 2017. A self-proclaimed “healthy hedonist,” Lapine focuses on ways to improve health without sacrificing life’s pleasures, which she explores in her blog and 2017 memoir The Wellness Project. In addition to Food & Wine, her work has appeared in Marie Claire, Serious Eats, Epicurious, Shape, Glamour, Self, HuffPost, and others. Food & Wine's Editorial Guidelines Published on January 29, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Phoebe Lapine Active Time: 10 mins Total Time: 40 mins Yield: 4 Ingredients 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 Directions 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. Rate it Print