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)
- Preheat oven to 350° F.
- Remove leaves and any tough center stem of the cauliflower. Chop up the rest into small to medium-sized chunks. Steam until just tender.
- Coat cauliflower with mustard and place in a casserole dish.
- 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.
- Sprinkle liberally with chunks of cheese or shredded cheese.
- Bake until cheese is melted.
You can vary the flavor of this quite a bit by using different mustards or different cheeses.