Cauliflower Casserole with Buttery Cornbread Topping

0 Preheat oven to 350°F. Butter a 2-quart baking dish.
1 Saute the peppers and onion in 1 tablespoon of the butter until softened. 
2 In a large bowl, stir together sour cream, cheddar, peppers, salt, and smoked paprika. 
6 Gently fold in cauliflower, peppers, and onion and spread the mixture into the prepared dish.
3 In a separate bowl, combine crumbled cornbread, remaining 2 tablespoons of melted butter, and Parmesan. 
7 Gently mix in the fried onions and sprinkle evenly over the top.
4 Bake, uncovered, for 25–30 minutes or until bubbly and the topping is golden brown.
5 Serve hot and watch it disappear faster than the last slice of pecan pie.
To make up to 3 days ahead
9 Mix the cooked cauliflower, peppers, and onions with the sauce mixture. Spread in prepared dish.
10 Cover and refrigerate.
11 Crumble the cornbread mix in the parmesan. Place in a ziploc bag on top of the casserole.
12 When you are ready to bake preheat the oven, stir the butter into the cornbread crumbs and mix in the fried onions. Sprinkle over the top and bake as directed.
To freeze for up to 2 months
14 Assemble the casserole up to the point of adding the topping. Wrap tightly in plastic wrap, then foil. Label it like the domestic goddess you are.
15 Freeze for up to 2 months. When ready, thaw in the fridge overnight.
16 Mix up the cornbread + onion topping fresh and sprinkle it on before baking. Bake as instructed in recipe.