This recipe was adapted from Taste of Home here.
1 medium head cauliflower, broken into florets
1 c (8oz) sour cream
1 c (4oz) shredded cheddar cheese
1/2 c crushed cornflakes
1/2 c diced orange or red sweet pepper
1/2 c diced yellow sweet pepper
1/4 c grated Parmesan cheese
Paprika
Place 2 in. of water in a large pot and place steaming basket, making sure that it is not submerged under water. Add cauliflower to steaming basket and cover the pot. Set the burner to medium high heat for 10 minutes, or until cauliflower is crisp, yet tender.
If you do not have a steaming basket, place 1 in. of water in saucepan; add cauliflower, and bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until crisp-tender.
In a large bowl, combine cauliflower, sour cream, cheddar cheese, cornflakes and peppers. Put into a greased 2 qt. baking dish. Sprinkle with Parmesan cheese and paprika.
Bake, uncovered, at 325° for 30 minutes or until heated through.
1 medium head cauliflower, broken into florets
1 c (8oz) sour cream
1 c (4oz) shredded cheddar cheese
1/2 c crushed cornflakes
1/2 c diced orange or red sweet pepper
1/2 c diced yellow sweet pepper
1/4 c grated Parmesan cheese
Paprika
Place 2 in. of water in a large pot and place steaming basket, making sure that it is not submerged under water. Add cauliflower to steaming basket and cover the pot. Set the burner to medium high heat for 10 minutes, or until cauliflower is crisp, yet tender.
If you do not have a steaming basket, place 1 in. of water in saucepan; add cauliflower, and bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until crisp-tender.
In a large bowl, combine cauliflower, sour cream, cheddar cheese, cornflakes and peppers. Put into a greased 2 qt. baking dish. Sprinkle with Parmesan cheese and paprika.
Bake, uncovered, at 325° for 30 minutes or until heated through.
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