Cheesy cauliflower casserole

I’m not really a fan of cauliflower. Still, when we were at our weekly potluck, I thought I’d try the cauliflower casserole. It was cheesy—how bad could it be?

I loved it, and K. loved it.

A few days later when a friend offered me a cauliflower from her garden, I gladly took it and did my own take of her casserole. It comes together pretty quickly. We had it with maple-mustard glazed grilled pork chops.

Cheesy cauliflower casserole

  • 1 cauliflower
  • mustard (enough to coat cauliflower) (I used Plochman’s Natural Stoneground)
  • 1-2 Tbsp. mustard seeds (yellow or black)
  • 1 onion chopped
  • sharp cheddar cheese (to taste) (I used Cabot hunter sharp)
  1. Preheat oven to 350° F.
  2. Remove leaves and any tough center stem of the cauliflower. Chop up the rest into small to medium-sized chunks. Steam until just tender.
  3. Coat cauliflower with mustard and place in a casserole dish.
  4. Saute onion in a little butter or olive oil. Toss in the mustard seeds. Cook until the onion is soft, but not browned. Add to the cauliflower and mix.
  5. Sprinkle liberally with chunks of cheese or shredded cheese.
  6. Bake until cheese is melted.

You can vary the flavor of this quite a bit by using different mustards or different cheeses.

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One response to “Cheesy cauliflower casserole

  1. This sounds yum!

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