Make Ahead

Rustic Cauliflower Bake

October  5, 2010
4 Ratings
Photo by Nicole Franzen
  • Serves 4 to 6
Author Notes

This recipe was inspired by French Women Don't Get Fat cookbook. This book had a recipe using cauliflower over pasta with bread crumbs baked on top. I reworked this recipe without the pasta and added a whole lot of other great ingredients. This cauliflower recipe is sure to please even the fussiest of eaters. —ashleychasesdinner

What You'll Need
  • 1 bunch cauliflower
  • 2 tablespoons worcestershire sauce
  • 1/4 onion, finely chopped
  • 2 tablespoons ground mustard
  • ground black pepper
  • 1/2 cup sour cream
  • 1/2 cup sharp cheddar cheese- finely grated
  • 1 tomato- sliced
  • 1/2 cup fine bread crumbs
  • 2 tablespoons butter
  • paprika
  1. Cook cauliflower in chicken broth until just tender. Use 1/2 cup chicken broth and 1/2 cup water.
  2. Mix together worcestershire sauce, onion, ground mustard, black pepper, sour cream, and cheddar cheese.
  3. Fold this mixture gently with the cooked cauliflower until well coated. Place in a 2.5 quart baking dish. (Spray baking dish with cooking spray before pouring in mixture.)
  4. Slice tomatoes thinly and place over top of cauliflower mixture.
  5. Mix bread crumbs with melted butter.
  6. Sprinkle bread crumbs and paprika on top of tomatoes and cauliflower mixture.
  7. Bake in a 350 degree preheated oven for 35 minutes.

See what other Food52ers are saying.

  • drbabs
  • Jennifer Wilson
    Jennifer Wilson
  • Susan Allison Wyatt
    Susan Allison Wyatt
  • Michelle Nellett-Levy
    Michelle Nellett-Levy
  • julia samersova
    julia samersova
One constant in my life is food. I love to cook, eat and learn new things about food. I grew up in a family who had the philosophy that the kitchen was the heart of the home. My southern mom and grandma were amazing cooks who taught me food was more than sustenance, it was soulful. I am always amazed, inspired and genuinely happy to have found such a place as food52 with so many like minded individuals. With inspiration like this to draw from, there is endless oportunity to learn new things!

45 Reviews

jencordes May 31, 2018
I thought this was very odd. I’m an experienced cook with a wide range of appreciation for various foods and preparations but this recipe is going in the trash.
Erin September 20, 2017
I made this once before and really enjoyed it! Just wondering if you've ever subbed Greek yogurt for the sour cream? I tend to have that on hand more often than sour cream. Thoughts on how that would be? Thanks for the interesting and delicious recipe!
drbabs October 22, 2015
I made this for dinner tonight and loved it. I forgot how great casseroles are!
Laura July 6, 2015
Totally confused as to why you would make this dish with chicken broth when all the other ingredients are vegetarian. Yes, I can and I will easily substitute vegetable broth but again...why?
Hi Laura,
It's personal preference, like any recipe. I'm not vegetarian and I love the added depth that chicken broth brings to this recipe. Like the comment from Jennifer Wilson, she substituted vegetable broth to make it vegetarian. So that is basically what it comes down to for me, I just prefer the taste of chicken broth over vegetable broth.
kim March 9, 2016
Laura, I'm equally puzzled as to why you'd be so rude about it.
Jennifer W. March 21, 2015
Thanks for your comment. I am trying to make dishes for her to eat since I am not familiar with any vegetarian meals.
Lynne A. March 21, 2015
I make this regularly - it is sooo good. And I'm sure vegetable broth would not make it any less delicious.
Jennifer W. March 21, 2015
My daughter-in-law is a vegetarian. So do you think I could use vegetable broth instead of chicken broth? Do you think it would taste good?
Susan A. December 14, 2014
Do you drain the cauliflower after steaming?
Michelle N. November 3, 2014
Any idea how many cups of cauliflower are needed?
ashleychasesdinner November 3, 2014
Hi Michelle,
I just look for the biggest head of cauliflower I can find. So depending on that, you could get anywhere from 2-4 cups easily. I've never measured the cups, like I said, I just look for the biggest one I can find. Hope this helps!!
julia S. October 29, 2014
today i added raw garlic and raw spinach - yum!
ashleychasesdinner November 3, 2014
That would be wonderful! Definitely trying that!!
julia S. October 24, 2014
OMG -This is the most delicious dish ever! It was gone in minutes! The whole family devoured it! Instant classic!
ashleychasesdinner October 25, 2014
So great to hear everyone enjoyed it Julia!!
Lynne A. October 20, 2014
Really, really delicious - I now have a new love of cauliflower. Followed the recipe exactly and used panko breadcrumbs. Pairs well with peas. Will serve to company and wait for raves!
ashleychasesdinner October 20, 2014
Oh yay! How great is that to have a new love of cauliflower! I will try with peas, so thank you for that tip. I look forward to the company raves!!
Monica M. October 20, 2014
Will take your comments into consideration when I make it Mark Oviatt.
But I love tomato.
Lynne A. October 20, 2014
Found it - thanks. Dish is in the oven.
ashleychasesdinner October 20, 2014
So glad you found the ground mustard. Hope you enjoyed it!
Mark O. October 20, 2014
Came out really good. I will change 1 thing next time I cook this. Even though mustard goes well with cabbage anything, like fruit anything goes with pork anything, I will reduce the dry mustard in half to 1 tablespoon next time. BTW - The tomato slices were good but optional in my opinion.
ashleychasesdinner October 20, 2014
Good to hear Mark. I tend to like bold flavor, so great suggestions for those that want to ease into it.
AllyK October 20, 2014
This was completely delicious and a big hit with my family! Will definitely make again.
ashleychasesdinner October 20, 2014
That's great AllyK! Glad you enjoyed!
Lynne A. October 20, 2014
Can you please tell what you mean by "ground mustard"....mustard powder?
ashleychasesdinner October 20, 2014
Yes, it is in the spice isle. It will say 'ground mustard.'
Lynne A. October 20, 2014
But not English "hot mustard" powder, correct?
ashleychasesdinner October 20, 2014
Correct, I just used 'ground mustard.' If I could figure out how to attach a picture of my jar, I would! It should be in the spice isle.
AllyKrue October 19, 2014
how long to cook the cauliflower?
ashleychasesdinner October 19, 2014
AllyKrue, it doesn't take long when steaming in the broth. Check with a fork after 5 to 7 minutes and if it's the tenderness of your preference, then your good. If not, keeping a close eye until it's reached the tenderness you want. Enjoy!
Monica M. October 19, 2014
Oh, when you print it out tomato is there, sorryl, me bad.
Monica M. October 19, 2014
I will try this but the ingredient list doesn't mention tomatoes, just sayin...but it sounds great.