From Catherine DeCamp, Sage Culinary Studio
2 heads cauliflower (about 7-8 cups of frozen)
1 ½ cups sour cream
1 ½ cups shredded Fontina cheese
Salt and Pepper to taste
1 Tbsp. unsalted butter
1 cup Panko or dry bread crumbs
Preheat oven to 350 degrees. Lightly grease 9x13 casserole dish. Steam cauliflower for 8-10 minutes in ¼ cup water. Drain. Stir cheese and sour cream (and salt and pepper, if used) into the cauliflower. You can do this in a bowl or just in the casserole dish. Melt butter in a small pan. After melted, remove the heat and stir in Panko or bread crumbs. Sprinkle bread crumbs over cauliflower mixture and bake 25-30 minutes. Serves 6-8.