Makes 10 to 12 servings. Recipe contributed by Adrienne Schexnayder, Jaxon Schexnayder and Ian LeBlanc is from “Bulldog Legacy The Tradition Continues …” by Families and Friends of Ascension Catholic School in Donaldsonville.
1 large cauliflower, cut into florets and washed
1/2 tsp. salt
3 cups water
1/4 cup butter, melted
1 tbl. sugar
1/2 tsp. pepper
1 cup buttery cracker crumbs
11/2 cups shredded cheddar cheese, divided
1 medium onion, chopped
1/4 cup chopped bell pepper
1. Combine cauliflower, salt and water in a large pot and bring to a boil. Cover, reduce heat and cook 5 minutes. Drain.
2. Combine butter, sugar, pepper and cracker crumbs in a large bowl. Stir in cauliflower, 1 cup cheese, onion and bell pepper. Spoon into a lightly greased dish.
3. Bake at 350 degrees for 20 to 25 minutes. Sprinkle remaining cheese and bake an additional 5 minutes.
Testing note: I used a 9x13-inch glass baking dish, but a slightly smaller one would work. Also, I would cut the amount of sugar, if used at all, to no more than 1 teaspoon. Why add sugar? Cooking softens the cauliflower’s fiber and adding acids such as lemon juice, vinegar, sugar or tomato makes the fiber firmer, according to the University of Kentucky’s Cooperative Extension Service.