When I grew up in the Mississippi Delta, my wonderful mother often made a cauliflower casserole. When I began to cook a few years ago, I got her to share her recipe with me. She knew it by heart, but copied a well-worn 3″x5″ recipe card for me by hand. I only cooked it one time. I was afraid someone in our family would have a heart attach before they had a second helping! It was loaded with cheese and butter and heavy cream. It was good, very good. But it was not very healthy. This recipe, inspired by a post by Ann McCorkle Lester as a sensible and tasty alternative. It should work well with beef, chicken or fish. Give this recipe a try and let me know how it works for you.
Ingredients
- 1 Each – Large Cauliflower
- 1 Teaspoon – Salt
- 2 Tablespoons – Extra Virgin Olive Oil
- 1 Teaspoon – Herb Seasoning such as Tammy’s Herbal Rub Seasoning from John Henry. You may follow this LINK to have it delivered to your door.
- 1 Cup – Sharp Cheddar Cheese, Freshly Grated
- Parsley Flakes
Preparation
- Remove all leaves and wash cauliflower in warm water.
- Place cauliflower in saucepan and fill with water until cauliflower is covered.
- Add 1 tablespoon of extra virgin olive oil and one teaspoon of salt to water and bring to a boil.
- Boil for 20 minutes, or until cauliflower begins to soften.
- Remove and place head on cookie sheet or pizza pan covered in foil, for easy clean-up.
- Cover with the remaining tablespoon of extra virgin olive oil, and rub into the surface.
- Cover with a liberal portion of herb seasoning.
- Preheat oven at 350 degrees and cook for 15-20 minutes until crown is a golden color.
- Remove, cover with sharp cheddar cheese and a few parsley flakes, and cook for an additional 5 minutes, or until cheese is fully melted.
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- Cut in pie shapes and serve.
- Live a long, healthy live!
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