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Blumenkohlauflauf (Cauliflower Casserole)

1 cauliflower, in small pieces
1 1/4 cups sour cream (I use about 1 1/2 cups)
2 small onions, diced
fresh chives and parsley (1-2 TBS each)
garlic salt or powder
salt & pepper
sweet paprika powder
6-8 tomatoes, sliced
8-10 (+) slices of a good, grainy whole wheat bread, toasted
1/2 lb cheese, grated (I use Gouda)

Butter to grease the casserole form Cook the cauliflower in salt
water until "al dente" or barely tender. Mix the sour cream with
the diced onions, herbs, spices (liberal hand with the paprika)
and salt & pepper. Drain the cooked cauliflower and add it to the
sour cream mixture, mix well but carefully so as not to break up
the cauliflower pieces too much. Butter a large casserole form.
Assemble the casserole in layers: toast, cauliflower mixture,
tomatoes then cheese. Repeat until all ingredients are used, top
layer should be cheese. Bake for approximately 20 minutes at 425F.

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