Tastier than steamed caul. w/mayo! Easy cleanup too! I had 1 head of cauliflower for 2 people, so made half a recipe. Greased an 8 x8 Pyrex glass pan with olive oil. Put florets in large skillet with 1 inch water and no cover, let simmer til I had sauce items ready. (Next time I will cover it, for caul. came out crunchier than I like it.) For sauce, followed LAMPLIGHT's idea to use bowl, so mixed 3/4 cup each cheddar & sour cream with 1 TSP each Dijon mustard, Worchestershire sauce, & rice vinegar. Added dash of salt & pepper. Added florets & mixed til well coated. Toasted a slice of sourdough, buttered both sides, cubed it, and scattered over the florets. Baked at 350F for 30 mins, then upped to 400F for another 5 minutes. The top was then nicely golden brown. My husband said it was good and I shouldn't change anything. Thanks for sharing!
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Tastier than steamed caul. w/mayo! Easy cleanup too! I had 1 head of cauliflower for 2 people,...