Cauliflower Casserole

 

This is exactly like a corn casserole that you would make for Thanksgiving, only it uses cauliflower instead of corn. Here's how:

Ingredients:

• 3 heads of cauliflower. 
• 1 stick of butter. 
• 2 eight ounce packages of cream cheese. 
• 1 tsp salt. 
• 1 tsp black pepper. 
• 8 ounces of grated cheddar cheese (for topping). 
• 1 cup of panko bread crumbs (for topping). 

Directions:

1. Trim all of the cauliflower into florets, and place them in a 2.5 quart glass bowl. 
2. Fill the glass with 1 cup of water, and microwave on high for 10 minutes. 
3. Stir. Note: If there is too much cauliflower in the bowl to be able to stir it easily, pour it into another large bowl, and then pour it back into the original bowl. 
4. Return to microwave and cook on high for an additional 10 minutes. Drain. 
5. In a separate small glass bowl, melt cream cheese and butter in the microwave for 2-3 minutes, stirring after every minute. 
6. Pour this over the cauliflower, along with the salt and pepper. Add milk (optional) as necessary, if your cauliflower heads were exceptionally large. 
7. Mix with a hand mixer until the cauliflower resembles puree, and everything is well combined. 
8. Transfer to a 9x13 inch casserole dish.
9. Top with shredded cheddar, then top with bread crumbs. 
10. Bake uncovered at 350 degrees Fahrenheit for 1 hour. 

Serves 10 and will keep in the fridge for 1 week.