Snap Bean - Cauliflower Casserole

2 Cans French cut snap beans
1 can fried onion rings
1 can cream of celery soup
8oz -no-fat sour cream
1½ cups extra sharp cheddar cheese
2 heads fresh cauliflower
1½ tsp. salt or to taste
1 tsp. Satan's Breath®, Cajun Blend (or to taste)

Boil cauliflower in water with ½ tsp. salt or to taste.  Cook well done.   Put in a mixing bowl with ½ tsp. salt, sour cream, ¾ tsp. Satan's Breath®, Cajun Blend, cheddar cheese and cream of celery soup.  Cream just as cream potatoes.   Take a 9 x 11 Pyrex dish and spray with garlic flavor Pam olive oil.  Open 2 can French cut snap beans, and drain.  Spread them in a smooth layer in the bottom of the Pyrex.  Cover with the mashed cauliflower.  Smooth out the layer, top with the fried onions and the ¾ tsp. Cajun Blend.  Preheat the oven to 350ºF and bake until the cheese melts.  20 to 30 minutes depending on the oven.