Cauliflower casserole is a tasty, oven-baked treat

This isn’t a fast dinner because some of the steps take a long time. But the work time is short, less than 10 minutes.

You don’t need to serve a lot with this, just something to break up the monotony: fruit salad or green salad. Whole wheat toast. But even adults who don’t care for cauliflower eat it. Kids too. And it’s pretty good for you.

Cauliflower casserole

1 medium cauliflower

2 eggs, slightly beaten

1/4 cup breadcrumbs

1 cup shredded cheddar cheese (see note)

Salt and pepper to taste

Preheat oven to 350 degrees and spray a 9-inch baking dish with cooking spray.

Wash and trim the cauliflower and place the florets in a steamer on the stove. Steam until the cauliflower is very tender so it can be mashed.

Remove from the heat and drain the moisture.

Mash the cauliflower until all the big chunks are gone. Stir in the beaten eggs and blend. Stir in the breadcrumbs and blend. If it seems dry, add a couple tablespoons of milk. Salt and pepper (but don’t taste – it’s full of raw egg now).

Stir in the shredded cheese.

Bake for 25 to 35 minutes.

Note: I like to use smokey cheese. Trader Joe’s has a good smokey shredded cheese mix.