| Ingredients: 4 cups cauliflower flowerets, cooked
8 ounces cheddar and monterey jack cheese, cubed or shredded
1/2 teaspoon salt
1 teaspoon dry mustard
1/4 teaspoon cayenne
1/4 teaspoon nutmeg
1/2 cup whipping cream
1/2 cup sour cream
3 large eggs
4 1/2 ounces cheddar and monterey jack cheese, shredded
Directions:1. Preheat oven to 400. Lightly butter a large glass baking dish or individual casseroles.
2. Cook cauliflower until just tender but still firm to bite. Drain. Separate into fairly small flowerets. Toss with first quantity of cheese.
3. Blend all remaining ingredients except cheese. Pour over cauliflower mixture; stir lightly to blend. Place in baking dishes. Sprinkle with grated cheese.
4. Bake casserole until just set around edges but sauce is still liquid in center, about 45 mins for a large pan, as little as 20 minutes for individual side dish servings. Remove from oven; let stand 10 mins to thicken slightly (sauce will be creamy). | 
