We tried this recipe: http://www.foodandwine.com/recipes/cauliflower-casserole-with-cheddar Our modifications: first, instead of parboiling the cauliflower florets, we tossed them with a little olive oil and oven-roasted in a baking sheet at 400 for 30 mins (tossing midway). Second, for the sauce, we replaced half (4 oz = ½ dry cup) of sour cream with ½ dry cup nonfat plain Greek yogurt (see Note below). We also sprayed the baking dish with oil instead of buttering it. Third, we used mild yellow cheddar instead of white cheddar and reduced the amount of smoked paprika to ¾ tsp. Finally, at the end of 30 mins at 350, we broiled the casserole on high to brown the top (2 mins). (Jan. 2018)
Note: If we had full fat plain Greek yogurt, we could have substituted all of the sour cream. See https://www.thekitchn.com/heres-how-to-substitute-yogurt-for-sour-cream-tips-from-the-kitchn-219130
Cooking Adventures 