cauliflower walnut casserole

This recipe combines cauliflower, walnuts, and sour cream. It makes 6 servings. The onion salt can be substituted for an equivalent amount of minced onion plus salt. Fresh ingredients are used. You can always substitute low fat sour cream and cheese if desired to reduce the calorie content.

• 1 medium cauliflower

• 1 1/4 C sour cream

• 1 C grated cheddar cheese

• 1 tbsp flour

• 2 tbsp chicken broth

• 1 tbsp dry mustard

• 1/4 C chopped walnuts

• 1/4 C dry bread crumbs (fine)

• 1 tsp butter

• 1 tsp marjoram

• 1/4 tsp onion salt

1. Preheat the oven to 400 degrees.

2. Break the cauliflower into florets. Cook the cauliflower in one inch of boiling salted water over medium-high heat until slightly cooked. Drain and place in a baking dish.

3. Shred the cheese. Finely crumble the dry bread crumbs. If using onion instead of onions salt, finely mince the onion. If needed, chop the walnuts.

4. In a bowl combine the sour cream, shredded cheese, flour, chicken broth, and mustard. Spoon the mixture over the cauliflower.

5. Mix the walnuts, breadcrumbs, butter, marjoram, and onion salt (or minced onion). Sprinkle the mixture over the casserole.

6. Bake in the oven until hot and bubbly, 15 to 20 minutes.

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