4 cups cauliflower florets (from 1 medium head cauliflower)
8 ounces sour cream
1 cup coarsely grated white or regular cheddar cheese
1 teaspoon Smoked Spanish Paprika
1/2 teaspoon French Thyme
1/2 teaspoon Kosher Flake Sea Salt
1/2 teaspoon Red Pepper Flakes
Preheat the oven to 350° and butter a shallow 9-by-13-inch ceramic baking dish.
Bring a large pot of salted water to boil. Blanch the cauliflower until just tender, 4 minutes. Drain in a colander.
In a large bowl, combine the cauliflower, sour cream, half the cheese, paprika, thyme, salt and red pepper. Transfer the mixture to the prepared dish and sprinkle the remaining cheese over the top. Bake for 30 minutes, until the cheese is melted and the top is lightly browned. Serve immediately.
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The Spanish Smoked Paprika and sour cream combo is definitely a hit! The first time I tried this recipe I followed the instructions. I had never heard of French Thyme before, and already having plenty of thyme on hand, I used my non pedigreed thyme (probably Heinz 57). The flavor of mutt thyme doesn't come out very well. So, the second time, (and I recommend this) in a small bowl, I mixed all the herbs and spices together to achieve a more even heat distribution. I doubled the thyme. Then I added it to the sour cream and cheese in a larger bowl. Once again, I blended it well. This allowed me to taste/tweak the coating and blend it again before tossing it with the cauliflower. I'm a cheese freak, so I added a little more, but it wasn't necessary. I also tried it with bacon crumbles (after baking), which only slightly enhanced the smoky-saltiness. Again, it wasn't necessary - a little more salt will work. I'm intrigued by what makes French Thyme so special, and will definitely get to the bottom of it once it's time for a refill.