½cuphot sauceI use Frank’s, or more if you like it hot
¼teaspooneach salt and pepper
1cupfreshly shredded Cheddar100g
To garnish (optional)
Preheat the oven to 375F / 190C.
Add the cauliflower florets and water to a skillet over a medium-high heat. Cover with a lid and cook for about 7-10 minutes, stirring occasionally, or until soft, adding more water as needed to steam the cauliflower.
Pour away any excess water. Gently ‘pull’ the cooked cauliflower by tearing it apart slightly with two forks, then place the pan back onto the heat and cook for a few minutes to evaporate any moisture.
Stir in the cream cheese, sour cream, hot sauce, salt and pepper and then sprinkle the cheese on top.
Place the pan into the oven and bake for 15 minutes or until bubbling around the edges and the cheese has melted.
If desired, brown the top under the broiler for a few minutes.
Serve warm with the chives and green onions on top.
For a faster cooking cauliflower, chop the florets into smaller bite-sized pieces.
When cooking the cauliflower in the skillet, moisture can evaporate during the cooking process. Feel free to add a bit more water as needed to fully cook the cauliflower.
If you enjoy a crispy top, broil for a couple of minutes at the end of the cooking time, but be sure to watch it as it can burn quickly.
If you don’t have an oven-proof skillet, you can cook the cauliflower and assemble the mixture in the skillet, then transfer it to a 9x9 casserole dish and add to the oven.