For a big crowd make 2 cauliflowers at once. Leftovers are easily reheated and they taste delicious. For extra flavor add 3 tablespoons (45 ml) of Dijon mustard to the recipe.
Makes about 6-8 servings
1 cauliflower - about 2½ pounds (1.35 kg)
2 cups (475 ml) cheddar cheese, shredded
1/2 cup (120 ml) mayonnaise
2 tablespoons (30 ml) Dijon mustard
1/4 cup (120 ml) parmesan cheese, grated
2 tablespoons (11 g) parmesan cheese, grated for garnish
1 teaspoon (5 ml) paprika
Core cauliflower and remove outer leaves, leaving head intact. In a large pot, steam cauliflower until tender but still firm. (about 20 minutes) Transfer to an ovenproof dish. [9"x12" (22.86 cm x 30.48 cm) for two cauliflowers.] Combine cheddar cheese, mayonnaise, mustard and parmesan cheese. Spread mixture over cauliflower. Sprinkle with 2 tablespoons (11 g) of parmesan cheese.
Bake at 350°F/176.67°C for about 15-20 minutes or until topping is bubbling and lightly browned. Remove from oven and sprinkle top with paprika.