Cauliflower is one of those veggies that I don’t serve very often. And yes I know that I should fix it more regularly because it’s relatively inexpensive, easy to prepare, and is an extremely healthy vegetable. It’s basically full of nutrients. It also contains unique plant compounds that may reduce the risk of several diseases, including heart disease and cancer. But even with its impeccable pedigree, cauliflower is still a cruciferous vegetable and therefore a bit disdained by my dear husband. And of course there is always the consideration that cauliflower can cause gastrointestinal distress (gas and bloating). Which can be a little disconcerting if you are at a social gathering. But since the onslaught of covid-19, social gathering are prohibited anyway! So really not a problem, at least for now! But I digress…..

So last evening faced with a really large head of cauliflower that definitely needed to be eaten, I went in search of a way to disguise the potent flavor of this veggie.

Now don’t get me wrong. Mr. C. is a really good sport about eating his veggies. Even the ones I know he would never eat if I weren’t around. But because I know that Mr. C. endures rather than enjoys some of the vegetables I serve, I always try my best to make them as palatable for him as possible. And last evening, this recipe I cobbled together received Mr. Cs unsolicited comments expressing overall approval of the dish. (Sometimes the stars really are aligned perfectly.)

So if you too have someone at your table for whom cauliflower is not their favorite vegetable, give this recipe a try. With all the cheesy, creamy goodness going on, your picky eater may not even notice the “white veggie” hidden under the luscious sauce. Just call it “Cheese Casserole”. That should do the trick.

As always, keep cooking, keep playing well with others, keep taking care of yourself, and keep wearing a mask when necessary. We are all in this together. And until every single one of us works as a team, we are never going to reap the benefits of a positive united front against anything, be it Covid-19, racial and social injustice, or a decaying political system. Peace, love, and understanding to all.

1-1½ lg. head(s) of cauliflower, cut into small florets  

2 T. extra virgin olive oil

1 tsp. kosher salt 

freshly ground black pepper

½ c. sour cream 

2 T. whole milk 

1 tsp. Dijon mustard

generous pinch granulated garlic

couple squirts hot sauce (I use Frank’s RedHot sauce)

1½ c. grated sharp cheddar cheese, divided

paprika

2-3 sliced green onions or 2-3 T. chopped fresh chives

Preheat oven to 425 degrees. Line a large rimmed baking sheet with parchment paper.

In a greased 9×13-inch baking dish, combine the cauliflower with the olive oil, salt, and pepper. Make sure every bit of the cauliflower is coated with the seasoned oil. Transfer the cauliflower to the prepared baking sheet making certain the cauliflower is in a single layer. (Do not wash the baking dish.) Roast the cauliflower until crisp-tender, about 12-16 minutes.

Meanwhile, mix the sour cream, milk, Dijon mustard, granulated garlic, hot sauce, and ¾ cup of the grated cheddar cheese in the 9×13-inch baking dish. (Yes the same one you mixed the raw cauliflower with olive oil, salt, and pepper. And you’re right, I hate to wash dishes as much as the next gal!)

When the cauliflower is crisp-tender, transfer it back into the 9×13-inch baking dish. Stir it into the sour cream mixture until well combined. Top with the remaining shredded cheddar and sprinkle with paprika. Return to the oven and bake just until the cheese is melted, about 10 minutes.

Remove from oven and sprinkle with the green onions or chives. Serve hot out of the oven.