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“This is a Taste of Home recipe. I like it because with the exception of the cauliflower, I usually have the other ingredients on hand. So whenever cauliflower goes on sale, I will usually make this recipe. The decorations of using black olives for the mouth and eyes and using carrots for the nose are cute, but I rarely do that.”
1 2.5 qt. casserole

Ingredients Nutrition


  1. In a large saucepan, cook cauliflower in a small amount of water for 6-7 minutes or until crisp-tender; drain well.
  2. In a medium saucepan, saute onion in butter for 2 minutes. Stir in flour until blended; gradually add milk. Bring to a boil; boil for 2 minutes, stirring constantly.
  3. Remove from the heat; stir in cheese until melted. Add salt, garlic salt and pepper. Place half of the cauliflower in a greased 2-1/2-qt. baking dish; top with half of the sauce. Repeat.
  4. Bake, uncovered, at 350° for 20 minutes or until bubbly. Add olives for eyes and mouth and a carrot for the nose. Yield: 6-8 servings.

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