Prep time
Cook time
Total time
Serves: 8
  • 1 large cauliflower head (leave whole), green leaves broken off, rinsed and drained
  • dash sea or Kosher salt
  • to taste fresh ground white pepper
  • to taste sea or Kosher salt
  • ½ cup Hellman's mayonnaise
  • 2 teaspoons prepared mustard (I use French's)
  • ¾ cup finely shredded sharp cheddar cheese (more may be necessary to totally cover the head of cauliflower)
  1. Preheat the oven to 375F.
  2. Lightly spray a heat-proof, shallow, round casserole with Pam. I use a round Corning Ware or Pyrex pie or quiche pan.
  3. Place the cauliflower, stem side down, in a deep pot and cover with water.
  4. Sprinkle with a dash of salt.
  5. Cover the pot and bring the water to a boil.
  6. Reduce the heat so the water is at a medium boil.
  7. Boil for about 15 minutes, or until the cauliflower is slightly soft when pierced with a skewer. (Be careful not to over-cook, as the head will fall apart.)
  8. Drain well and cool in a colander.
  9. In a small bowl, combine the mayonnaise and mustard.
  10. When the cauliflower is completely cooled, place it in the prepared casserole stem side down.
  11. Lightly sprinkle with salt and pepper.
  12. Spread the mayonnaise/mustard mixture over the cauliflower as if you were icing a cake.
  13. Cover with the shredded cheese, pressing the cheese into the mayonnaise mixture.
  14. Bake in the preheated oven for about 10 minutes, or until the cheese just starts to melt and is bubbly.
Recipe by Best of BS at