Cauliflower is coming into season in El Paso and local farmers and even backyard growers are reaping the benefits of this versatile and nutritious vegetable. Whether you grow your own or pick one up at the grocery store, here’s a great recipe for making a Cauliflower and Cheddar Casserole that will satisfy your most ardent macaroni and cheese lover.
Cauliflower Casserole with Cheddar
Ingredients
4 cups cauliflower florets (from 1 medium head cauliflower)
8 ounces sour cream
1 cup coarsely grated mild white cheddar cheese
1 teaspoon smoked paprika
1 teaspoon fresh thyme leaves
1 teaspoon salt
1/2 teaspoon red pepper flakes
Directions
• Preheat the oven to 350° and butter a shallow 9-by-13-inch ceramic baking dish.
• Bring a large pot of salted water to boil. Blanch the cauliflower until just tender, 4 minutes.
• Drain in a colander.
• In a large bowl, combine the cauliflower, sour cream, half the cheese, paprika, thyme, salt and red pepper. Transfer the mixture to the prepared dish and sprinkle the remaining cheese over the top. Bake for 30 minutes, until the cheese is melted, and the top is lightly browned. Serve immediately.

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• Food & Nutrition