BBR Cauliflower Bake

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It certainly feels like fall around here and we are loving every minute of it. Like most people, we enjoy drinking pumpkin-flavored coffee and beer, relaxing in cozy clothes, seeing the leaves change and smelling the fires that are keeping our neighbors warm. Most of all though, we want to savor the dishes we love that are best served in the colder months, and of course that means most of them (ok, all of them) have lots of cheese. Comfort food has that magical quality that warms the soul and a special ability to bring back long lost memories. We have dozens that we’ve treasured throughout the years but wanted to invent some new ones. One of our latest favorites is the Black Butte Reserve Cauliflower Bake.

Black Butte Reserve is truly the best choice for this dish because of its robust flavor and richness. After all, it’s a cheese produced only in spring when the tender grasses are lush and at their peak. We wanted to let it shine and found that a lightly flavored canvas of cauliflower was the perfect backdrop. The dish is enhanced by the subtle flavors of sage and smoked paprika. It makes a delectable side dish for any meal but would be especially complementary at a holiday feast.

BBR Cauliflower Bake


2 cups shredded BBR (½ cup for the topping)

8 oz. sour cream

½ cup milk

1 large head of cauliflower cut into small florets

1 tablespoon of chopped fresh sage or 1 teaspoon dried

1 tablespoon minced garlic

1 teaspoon smoked paprika

salt and pepper to taste

parsley to garnish


Bring sour cream to room temperature before placing in a large saucepot. Thin sour cream with milk and whisk over medium-low heat until smooth and warm. Add shredded cheese in small amounts and melt into cream until cheese sauce is smooth. Add garlic and sage to the sauce and allow to sit on very low while the flavors marry. Add salt and pepper to taste. Stir occasionally.

Blanch cauliflower by boiling for 2 to 3 minutes until just tender. Remove from heat. Drain. Run under cold water for 1 minute.

Toss cauliflower in sauce mixture and pour into lightly buttered casserole dish. Top with remaining cheese and smoked paprika. Bake at 350 degrees for 25-30 minutes. Garnish with chopped parsley. Serve and enjoy!

I hope this dish warms your heart the way it does ours and here’s to a tasty fall season!

Take care,


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