Prep 10 mins
Cook 30 mins
We're not big cauliflower eaters, but sometimes on chilly winter evenings this hits the spot. This recipe is flexible; lite sour cream is fine. No nutmeg is fine. Sometimes we add a little milk to make a thinner sauce an on occasion paprika is sprinkled over it prior to baking.
- 1 head cauliflower
- 1 cup approx sour cream
- 1 (40 g) package French onion soup mix (the dry one)
- 1⁄4 teaspoon nutmeg
- salt and pepper
- Pre heat oven to 375f (about 200c).
- Discard outer leaves and cut out the core, leaving cauliflower whole.
- Wash under running water.
- Combine soup mix, sour cream and nutmeg, set aside.
- Steam cauliflower (bottom down) for about 10-12 minutes until tender-crisp.
- With tongs or two forks transfer hot cauliflower to a buttered deep casserole dish (souffle dish is perfect).
- Pour sour cream mixture over cauliflower.
- Bake for about 15 minutes.
I am a big fan of cauliflower and this was such a great tasting and different recipe. I used fat free sour cream, and also used florets mainly for ease of serving when cooked. A definite keeper.
I used fat free plain yogurt instead of sour cream to cut calories and fat. That may be the reason I am rating it a 3, so don't take offense! I can't say I loved my cauliflower this way, but I did eat it and so did the kids! Plus it was a lot healthier than eating it smothered in cheese sauce. I did like the addition of nutmeg :)
A nice different tasting cauli recipe, a great one for those who aren't keen on the flavour of cauli as it disguises the taste. I did a half batch using frozen florets, will add a little milk next time to thin the sauce a little as suggested.