1 med. head cauliflower
Salt and pepper to taste
1 c. sour cream
1 c. grated sharp Cheddar cheese
2 tsp. toasted sesame seeds

Break cauliflower into flowerets. Cook covered in a small amount of boiling salted water until tender, about 10 to 15 minutes. Drain well. Place half of flowerets in a 1 quart casserole, season with salt and pepper. Spread with 1/2 cup sour cream and 1/2 cup cheese. Top with 1 teaspoon sesame seeds. Repeat layers. Bake uncovered at 350 degrees until cheese melts and sour cream is heated through, about 10 minutes. Makes 6 servings.