While wandering around the internet she discovered a traditional English dish called “Cauliflower Cheese” and just had to check it out.
The original recipe that she adapted can be found at britishfood.about.com.
Here’s what she did:
1/2 Stick Vermont Butter and Cheese Creamery Cultured Butter with Sea Salt (2 ounces), melted.
1 Head of Cauliflower; cleaned and broken into florets.
1 pound of mild Italian Sausage (Omit to make this a vegetarian dish)
1 Cup Whole Milk
1 Pound of Medium Tillamook Cheddar, shredded
Salt and Pepper to taste
2 Cups Panko
Prepare casserole dish by rubbing butter on bottom and sides with pastry brush.
Clean cauliflower, removing leaves and stalks and cutting into nice size florets. Avoid too small as they fall apart.
Saute sausage until cooked. drain oil and set aside.
Steam cauliflower until just tender; about 10 minutes.
Toss steamed veggies and sausage together and arrange in casserole dish.
Sprinkle salt and pepper on top.
Pour milk over veggie and meat mixture.
Top with shredded cheese.
Place panko and remaining malted butter in zip bag and toss well.
Top dish with buttered panko.
Bake in 350 degree oven for about 20 minutes until cheese is melted and panko is golden brown.