1 head cauliflower
1 cup milk (preferably 2% or richer)
1 cup shredded cheddar cheese and/or mozzarella
1 teaspoon garlic salt
A few dashes Tabasco
Olive oil spray
Roasted red bell pepper strips as a garnish (optional)
Pre-heat oven to 375 degrees. Put a large pot of water to boil. Break cauliflower into flowerettes. Place in boiling water and lower to simmer. Simmer about 10 minutes until tender but not soft. Drain well in colander. After the cauliflower is well drained, place the flowerettes in a baking dish just large enough to hold them. Turn all the flowerettes right side up. In a blender place milk, egg, garlic powder, Tabasco. Whip. Pour milk mixture over the cauliflower. Spray the flowerettes with olive oil spray (helps to make the cheese stick). Sprinkle cheese over the flowerettes. Bake about 1 half hour until set and puffy.
Garnish with bell pepper strips.
How to roast bell peppers.
Place a few whole red bell peppers in the oven. Roast at 400 degrees for about 45 minutes until they are slightly dark but not burned. Carefully place peppers in a brown paper bag and close the bag and allow to steam until cool. Peel skin from peppers and remove seeds and stem but don’t wash them. Tear peppers into strips and place in a dish. Drizzle on some olive oil and garlic salt. Mix with your fingers to blend. These make a nice garnish or sandwich filler.