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Way Too Easy French Onion Cauliflower

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“We're not big cauliflower eaters, but sometimes on chilly winter evenings this hits the spot. This recipe is flexible; lite sour cream is fine. No nutmeg is fine. Sometimes we add a little milk to make a thinner sauce an on occasion paprika is sprinkled over it prior to baking.”
READY IN:
40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 1 head cauliflower
  • 1 cup approx sour cream
  • 1 (40 g) package French onion soup mix (the dry one)
  • 14 teaspoon nutmeg
  • salt and pepper

Directions

  1. Pre heat oven to 375f (about 200c).
  2. Discard outer leaves and cut out the core, leaving cauliflower whole.
  3. Wash under running water.
  4. Combine soup mix, sour cream and nutmeg, set aside.
  5. Steam cauliflower (bottom down) for about 10-12 minutes until tender-crisp.
  6. With tongs or two forks transfer hot cauliflower to a buttered deep casserole dish (souffle dish is perfect).
  7. Pour sour cream mixture over cauliflower.
  8. Bake for about 15 minutes.

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