Well, I have made this many times since I discovered the recipe. YUM.
Cheesy Cauliflower Bake Mel'sKitchenCafe
2 slices hearty white or wheat sandwich bread, torn into pieces
1/2 c shredded extra-sharp cheddar cheese
1/2 c shredded Monterey Jack cheese
2 T butter, melted
2 garlic cloves, minced
Salt and pepper
1 T all-purpose flour
1/2 c heavy cream (I always use skim milk)
1/3 c low-sodium chicken broth
1 large cauliflower head, trimmed and cut into 3/4-inch florets (about 6 cups)
1 t dry mustard
1/2 t dried thyme
Preheat the oven to 450F. Pulse the bread, 1 tablespoon cheddar, 1 tablespoon Monterey Jack, 1 tablespoon butter, 1 clove minced garlic, pinch of salt and pepper in a food processor until coarsely ground. (I put it all in a bowl and mix with my fingers.) Heat the remaining butter, remaining garlic and flour in a medium saucepan over medium heat, stirring constantly, until golden and fragrant, about 1 minute. Slowly whisk in the cream (or milk) and broth. Stir in cauliflower, dry mustard, thyme, 1/4 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil. Reduce heat to medium-low and simmer covered, stirring occasionally, until the cauliflower is nearly tender, 6 to 8 minutes. Off the heat, stir in the rest of the cheese. Pour mixture into an 8X8-inch baking dish and top with bread crumbs. Bake until the crumbs are golden and crisp, about 10 to 15 minutes. Let cool 10 minutes before serving. (Can double and put in a 9x13 pan)
Source: Mel'sKitchenCafe
