Cauliflower Casserole

INGREDIENTS

• 1 large head cauliflower, cut into small florets (1.5 lb. florets)
• Olive oil spray
• 1 teaspoon coarse kosher salt (not fine salt)
• 1/4 teaspoon black pepper
• 1/2 cup low fat sour cream
• 2 tablespoons whole milk
• 1 teaspoon Dijon mustard
• 1 teaspoon minced garlic
• Pinch cayenne pepper
• 1 cup shredded sharp cheddar, divided

INSTRUCTIONS

1. Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
2. Arrange the cauliflower florets on the baking sheet. Liberally spray with olive oil and season with kosher salt and black pepper. Roast the cauliflower until tender-crisp, about 12 minutes.
3. Meanwhile, in a large bowl, mix the sour cream, milk, Dijon, garlic, cayenne and 1/2 cup cheddar.

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