This recipe was inspired by French Women Don't Get Fat cookbook. This book had a recipe using cauliflower over pasta with bread crumbs baked on top. My husband was in disbelief I would serve such a dinner. I reworked the recipe without the pasta and added a whole lot of other great ingredients. Fall is at its peak of freshness, so take advantage of fresh cauliflower and tomatoes. This cauliflower recipe is sure to please even the fussiest of eaters.
Serves 4 to 6
1 bunch cauliflower- white
1 1/2 Tablespoons Worcestershire sauce
1/2 Tablespoon powered onion
1 Tablespoons ground mustard
ground black pepper
1/2 cup sour cream
1/2 cup sharp cheddar cheese- finely grated
1 tomato - sliced
1/2 cup fine bread crumbs ( I used Fishtown crumbs made in Leeland,MI- http://www.stonehousebread.com/)
2 Tablespoons butter
Cook cauliflower in chicken broth until just tender. About 20 minutes. Use 1/2 cup broth and 1/2 cup water.
Mix together Worcestershire sauce, powered onion, ground mustard, black pepper, sour cream and cheddar cheese.
Fold this mixture gently with cooked cauliflower until well coated. Place in a 2.5 quart baking dish. ( Spray baking dish with cooking spray before pouring in mixture.)
Slice tomatoes thinly and place over top of cauliflower mixture.
Mix bread crumbs with melted butter.
Sprinkle bread crumbs and paprika on top of tomatoes and cauliflower mixture.
Bake in a 350 degree preheated oven for 35 minutes.