Cauliflower Casserole

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   1. Preheat oven to 350 degrees. Steam cauliflower for approximately 10-12 minutes. If using zucchini or squash, you can either saute in olive oil, steam, or boil. Drain and press between paper towels to get out moisture.

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   2. Melt 4 tbsp of the butter and saute onions until translucent (about 3-5 minutes).

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   3. Remove skillet from heat and stir in cauliflower, cheddar, eggs, mayo, sugar, and salt. Mix gently.

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   4. Spoon into lightly greased 8x8 or 9x9 glass baking dish.

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   5. Melt remaining 1 tbsp of butter and mix in a small bowl with crushed Ritz crackers (the easiest way to crush this is in a Ziploc baggie with a meat tenderizer - careful not to rip the baggie!). Sprinkle buttered cracker crumbs on top of casserole.

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   6. Bake for 30-35 minutes or until set.

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   Note: I used one head each of purple and yellow cauliflower. Looked beautiful and tasted great!

* Per serving · 4 servings · Values may vary.

No additional tips available.