1 head of cauliflower, broken into large florets
1/2 teaspoon salt
1/2 cup low carb bread crumbs
4 tablespoons butter, melted
4 tablespoons butter, softened
2 cups Cheddar cheese, grated
1/2 cup sour cream
Preheat oven to 400 degrees Fahrenheit and grease a 9" x 13" baking dish.
Place an inch of water in a large saucepan and line it with a steamer basket. Place the cauliflower florets into the basket and sprinkle with the salt. Place a lid on the pan and bring to a boil. When steam starts to form, steam for about 5 minutes before removing cauliflower from the basket to a large mixing bowl with a slotted spoon.
While the cauliflower is steaming, place the low carb bread crumbs in a small bowl and pour melted butter over top. Stir to combine and set aside.
Place a non-stick skillet over medium heat and add softened butter. When melted, add the Cheddar cheese and, using a rubber spatula, mix it with the butter and allow it to melt. When melted, add it to the steamed cauliflower with the sour cream. Mix all ingredients well, trying not to break up the cauliflower too much.
Pour the contents of the mixing bowl into the greased casserole dish and top with low carb bread crumb mixture.
Place the dish in the preheated oven and cook for 10 minutes, until the bread crumbs have turned golden brown.