Way Too Easy French Onion Cauliflower

omeomy #2's Note:

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.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 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

Directions:

1. Pre heat oven to 375f (about 200c).
2. Discard outer leaves and cut out the core, leaving cauliflower whole.
3. Wash under running water.
4. Combine soup mix, sour cream and nutmeg, set aside.
5. Steam cauliflower (bottom down) for about 10-12 minutes until tender-crisp.
6. With tongs or two forks transfer hot cauliflower to a buttered deep casserole dish (souffle dish is perfect).
7. Pour sour cream mixture over cauliflower.
8. Bake for about 15 minutes.

Reviews

[Sarah!]

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.

[goldenraspberry]

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 :)

[**Mandy**]

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.