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Ingredients
- 1 head cauliflower
- 1 cup approx sour cream
- 1 (40 g) package French onion soup mix (the dry one)
- 1/4 teaspoon nutmeg
- salt and pepper
Method
- Pre heat oven to 375f (about 200c).
- Discard outer leaves and cut out the core, leaving cauliflower whole.
- Wash under running water.
- Combine soup mix, sour cream and nutmeg, set aside.
- Steam cauliflower (bottom down) for about 10-12 minutes until tender-crisp.
- With tongs or two forks transfer hot cauliflower to a buttered deep casserole dish (souffle dish is perfect).
- Pour sour cream mixture over cauliflower.
- Bake for about 15 minutes.
