Cauliflower Casserole Name: Nathalie Alcantara Base: Fort Eustis Recipe: 1 cauliflower, in small pieces 1 1/4 cups sour cream 2 small onions, diced 1 to 2 tablespoons each fresh chives and parsley garlic salt or powder salt and pepper sweet paprika powder 6 to 8 tomatoes, sliced 8 to 10 slices of a good, grainy whole wheat bread, toasted 1/2 lb cheese, grated Butter to grease the casserole form. Cook the cauliflower in salt water until "al dente" or barely tender. Mix the sour cream with the diced onions, herbs, spices (liberal hand with the paprika) and salt & pepper. Drain the cooked cauliflower and add it to the sour cream mixture, mix well but carefully so as not to break up the cauliflower pieces too much. Butter a large casserole form. Assemble the casserole in layers: toast, cauliflower mixture, tomatoes then cheese. Repeat until all ingredients are used, top layer should be cheese. Bake for approximately 20 minutes at 425F.