Shelly's Recipe

CHEESY CAULIFLOWER BAKE

Category: Cauliflower

2 slices hearty white or wheat sandwich bread, torn into pieces
1/2 cup shredded extra-sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
2 tbsp butter, melted
2 garlic cloves, minced
Salt and pepper
1 tbsp flour
1/2 cup heavy cream
1/3 cup low-sodium chicken broth
1 large cauliflower head, trimmed and cut into 3/4-inch florets (about 6 cups)
1 tsp dry mustard
1/2 tsp dried thyme

Preheat the oven to 450. Pulse the bread, 1 tbsp cheddar, 1 tbsp Monterey Jack, 1 tbsp butter, 1 clove minced garlic, pinch of salt and pepper in a food processor until coarsely ground.

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 and broth. Stir in cauliflower, dry mustard, thyme, 1/4 tsp salt and 1/2 tsp 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 8 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.

Note: this recipe can easily be doubled and put in a 13-inc9h baking dish.

Serves 4