Cauliflower casserole

Currently in the oven, an adaptation of this recipe: http://www.theironyou.com/2013/12/cheesy-cauliflower-souffle-low-carb.html

I used 2lbs of packaged cauliflower florets (thank you Grocery Outlet bargains), which I steamed in water

I ground them with an immersion blender and a bit over a cup of buttermilk. Seasoned with salt, pepper, a clove of garlic run through a press, some nutmeg, some paprika, and about a TBS of prepared mustard. (Couldn't find powdered mustard here where I'm dogsitting.) Then I blended in 3 eggs (I don't really need souffle-type texture and I suspect I'll eat most of this as leftovers) and stirred in maybe a cup and a half of grated cheddar.

Currently baking at 400 degrees in a large cast iron skillet which had been pre-heated in oven with some oil in it, which I spread around the pan and up the sides before dumping in the cauliflower mixture. And now we wait!

Verdict: not great. It never quite firmed up, probably because it was about 2" high in the pan I used. The flavors were good together but I'd do something different with the texture if I do it again. Which, to be honest, is unlikely. It's a lot of effort for something kind of boring - why not just eat steamed cauliflower and a cheese omelet instead?