A dear friend shared this recipe with me years ago and it's become a staple for us. Leave whole for a fancy presentation or serve trimmed florets in a casserole dish for a casual weeknight recipe.
1 large (or 2 small) head cauliflower
1 cup mayo, sour cream or plain Greek yogurt (A pinch of Kosher sea salt can help lessen the tanginess of sour cream or yogurt)
1 Tbsp Dijon mustard
1 Tbsp THAT'S GOOD GARLIC!
1 cup shredded cheddar or a Colby/Jack blend
Preheat oven to 350º. Steam cauliflower until nearly tender. If serving in a casserole dish, trim florets once cool to the touch. Place cauliflower in lightly oiled baking dish.
Mix mayo, Dijon and THAT'S GOOD GARLIC! together and spread over cauliflower. Top with shredded cheese and place in the oven.
Bake at 350º until cheese is gooey and slightly crispy.
Garnish with green onions, if desired. Season with salt and pepper to taste.