Way Too Easy French Onion Cauliflower

"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."
 
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photo by *Parsley* photo by *Parsley*
photo by *Parsley*
Ready In:
40mins
Ingredients:
5
Serves:
4-6
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ingredients

  • 1 head cauliflower
  • 1 cup approx sour cream
  • 1 (40 g) package French onion soup mix (the dry one)
  • 14 teaspoon nutmeg
  • salt and pepper
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directions

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

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Reviews

  1. 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.
     
  2. 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 :)
     
  3. 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.
     
  4. Very easy and quite different from the usual cheese sauces we tend to put on cauliflower. I used low fat sour cream and I did include the nutmeg. I found it to be a bit too salty. I'm thinking that next time, I'll use about 1/2 of the dip mix. Thanx for sharing!
     
  5. Very easy and a little different from other sauces for cauliflower. I also added in a little broccoli as I had some needing to be used. A 'keeper' in my book :)
     
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Tweaks

  1. 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 :)
     

RECIPE SUBMITTED BY

Originally from New Orleans; are we food obsessed or what?? Sent to boarding school at a very young age where our major gripe was the food, of course. I swore never to eat stuff I did not like ever again. Life is too short for that nonsense. Its easier to list dislikes than likes/loves, so: Curry (every poverty stricken third world country reeks of curry, yuk!) Eggplant anything (I don't care how fancy you disguise aubergine, its still slimy eggplant). Pumpkin anything (I hear its good food for pigs...give 'em my share). Brussel sprouts (who in hell decided these were fit for human consumption?)
 
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