A delightful twist on a classic casserole, this dish combines tender cauliflower with a creamy cheese sauce and a crispy topping for a satisfying meal.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the right texture.
Cut the cauliflower into florets and place them in a saucepan with a small amount of water.
Cut the florets into similar sizes for even cooking.
Cover the saucepan and steam the cauliflower over medium heat for about 5 minutes, until tender-crisp.
Avoid overcooking to maintain a slight crunch.
Drain the cauliflower and transfer it to a greased baking dish.
Greasing the dish prevents sticking and makes cleanup easier.
In a mixing bowl, combine sour cream, cheddar cheese, diced green bell pepper, and salt.
Mix thoroughly to ensure even distribution of flavors.
Pour the cheese mixture over the cauliflower in the baking dish.
Spread evenly for consistent flavor in every bite.
Sprinkle the top with grated parmesan cheese and smoked paprika.
This adds a flavorful and visually appealing crust.
In a small bowl, mix panko breadcrumbs with melted butter, then sprinkle over the casserole.
The butter helps the breadcrumbs brown nicely.
Bake the casserole uncovered in the preheated oven for 25-30 minutes, until bubbling and golden on top.
Check occasionally to prevent over-browning.
Remove from the oven and let it rest for 5 minutes before serving.
Resting allows the flavors to meld and the casserole to set.
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