Made this for the first time a couple nights ago, but took a while to upload the pic to photobucket, for some reason.

Darn good flavor and I like texture with steamed and then baked vegetables. I'll even go so far as chopping them in what I call "rustic" style (non-uniform sizes), like I did here. I think it adds something to the result.



Result was far better than my crumby cell phone pic.

That looks fit to eat! Mind sharing the recipe? My wife and I enjoy creamed cauliflower.

L.W.

Cauliflower works well as a potato substitute. You can mash 'em just like taters.
I make a darn tasty Cauliflower soup, that is a real hit in cold weather.

I'd like the recipe as well LD. The wife and I love cauliflower. It gives me the wind something fierce, which is probably one of the reasons I like it so much.

Mike

I'd like it also I have a bunch of cauliflower in the fridge right now waiting

My oldest daughter's favorite veg, so it would be great to have your recipe to serve for family dinner Sunday night

Thanks, everybody. Had it with chicken last night. Damn good, and the cauliflower will keep your innards running clean.

Sam, I'll bet that Cauliflower soup is awesome. I've seen recipes around, but haven't tried it yet. A lady near my house has a little bistro where she makes it homemade and some of her diehard customers will track her schedule to make sure they come in on days she has it on the soup and sandwich menu.

Here's how I made this batch, as best I can remember it. I almost never follow a recipe off the internet exactly.

Ingredients

1 large head cauliflower (about 2-2 1/2 lbs. recipe called for 2 lbs)
1 large onion chopped
1/4 red bell pepper minced
2 pats of butter
8 ozs shredded cheddar cheese
8 ozs shredded Asiago cheese (recipe called for Monterey Jack. Liked the Asiago idea better.)
1/2 cup shredded Parmesan Reggiano (I used Kirkland brand)
3/4 cup sour cream (recipe called for 1 cup, but I didn't have that much. Made it up with a little more cheese. )
1 cup 1/2 & 1/2 (recipe called for whole milk)
1/4 tsp cayenne powder (would have probably used the smoked paprika I ordered, if I'd had it by then.)
small handful of fresh parsley
1 clove garlic mined
salt & pepper

Directions

Steam roughly chopped cauliflower for 1/2 hour to 45 mins. (the larger pieces will break down further when you combine everything before baking.)
Saute onion and red bell pepper briefly in the butter, only until the onions become translucent
Remove cauliflower from steamer
Mix all ingredients in a large mixing bowl
Place in large Corningware dish
sprinkle top with sweet paprika
Bake in oven at 350 for 45 mins, removing cover for last 15 mins
sprinkle top with parsley
Serve

Voila.

In the picture I posted, you'll see the bottom left corner of the casserole has a little indentation. That was where I was dipping out excess water after baking (and getting a taste, of course).

Feel free to tweek everything as you wish. As I mentioned, this was my first time making it. Nothing was left on our plates.

Needs bacon.

Thanks LD! And believe it or not I have everything in my Kitchen already. Company coming over tomorrow for brisket and crab cakes,think I'll add this to the menu!

Hey FieldGrade, at least one recipe I saw had bacon in it. But, I don't believe they steamed the cauliflower first. I didn't go with that one because they were adding bread crumbs and some other stuff I didn't want.
Bacon can't hurt anything, though.

Dan, you're welcome. I'll bet you've got some bacon around, too.

I do but am doing it your way

You got that right!!!!

I googled it after I saw this thread and most of the recipe's called for bacon.
I love cauliflower and cheese so I'd eat it with or without bacon.
Matter of fact, I plan to give it a go as soon as I gather up some cauliflower. I have everything else.
Thanks for bringing it up. I love trying something new and easy to make.

No surprise!

BTW-
punto #1: you can get 6 nice portions out of this recipe, 8 if they're light eaters.

punto #2: just did a taste test for all you baconators.. suggest you keep it to 2, no more than 3 strips, smokeys.

Just sayin'.

I pre made this today in the morning,followed everything just like local dirt with one tweak,I substituted cream cheese for the sour cream...I'll report back after the masses eat it

Dan, that looks real good! Yep, cream cheese is an option! Looks great, buddy!

Greg, I am going to make that recipe this week. I hope it comes out looking as good as yours, and as good as Dan's.

I hope so, Sam. Dan seems to have a cook's flair, too, doesn't he?

From the looks of Dan's, I'd say he nailed it.

Had it again for lunch today at work with a mini-churasco I fixed last night..

It was great a big hit! It went well with the brisket and crab cakes

Thanks for the recipe, L.D. We'll definitely give it a try.

L.W.

Dan, glad y'all liked it. That's a heckuva nice looking spread you got going on there!

Leanwolf, no problem. Hope you enjoy it.