This is some serious Americana. Jesse and I both grew up eating relatively ethnic foods, (Hispanic and Italian) so I like to try something new every now and then and make a casserole. This one is really cheesy and good, but it’s definitely a side dish, not a main, or you might be in cheese overload.
Preheat oven to 350. Take a head of cauliflower and break up; we just like the tops, so we tossed all the stems. Boil for five minutes, just to soften. Drain and put back in the pan with a tiny amount of butter, salt, pepper, and a few dashes of cumin. Once this is all mixed, pour into your glass pan. At this point, I would like to point out that our kitchen is about the size of a full bed and our stove is one of those mini stoves. I say “your glass pan” because we only have one glass pan, one big pot, ect. If we can make this stuff in a studio apartment, seriously, it’s so easy!
Once the cauliflower mix is in the pan, cover with shredded cheddar or a cheddar/jack mix, and sprinkle some breadcrumbs (we used panko breadcrumbs) on top. Throw in the oven for 15-20 (until it gets bubbly) and then under the broiler for 3. Watch it under the broiler! It will burn really fast like you will not believe! Wait five for it to cool and then serve with a slotted spoon. There will be some liquid on the bottom but no-one wants that, just pour it out carefully.
We served ours with a salad with avocado and dill veggie chicken. For the veggie chicken I just fried it in oil and then made a sauce with fresh dill, butter, agave nectar, salt and pepper. So good! We put the leftover cauliflower in tupperware and had it for lunch the next day!