Cauliflower Casserole (Blumenkohlauflauf)
rec.food.cooking/Barb (1998)

One of my favorites!! - Barb

1 cauliflower, in small pieces
1 1/2 cups sour cream
2 small onions, diced
fresh chives and parsley (1-2 TBSP each)
garlic salt or powder
salt & pepper
sweet paprika powder
6-8 tomatoes, sliced
8-10 slices of a good, grainy whole wheat bread, toasted
1/2 lb cheese, grated (I use Gouda)

butter to grease the casserole form

Cook the cauliflower in salt water until "al dente" or barely tender.

Mix the sour cream with the diced onions, herbs, spices (liberal hand with the paprika) and salt & pepper. Drain the cooked cauliflower and add it to the sour cream mixture; mix well but carefully so as not to break up the cauliflower pieces too much.

Butter a large casserole form. Assemble the casserole in layers: toast, cauliflower mixture, tomatoes then cheese. Repeat until all ingredients are used; top layer should be cheese.

Bake for approximately 20 minutes at 425 F.