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Cheesy Cauliflower Bake

Yield: 5 Servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

  • 2 slices hearty white or wheat sandwich bread, torn into pieces or about 3/4 cup panko bread crumbs
  • ½ cup shredded extra-sharp cheddar cheese
  • ½ cup shredded Monterey Jack cheese
  • 2 tablespoons butter, melted and divided (use half in the topping, half in the cauliflower mixture)
  • 1 clove garlic, finely minced
  • Salt and pepper
  • 1 tablespoon all-purpose flour
  • ½ cup heavy cream or milk
  • ⅓ cup low-sodium chicken broth
  • 1 large cauliflower head, trimmed and cut into 3/4-inch florets (about 6 cups)
  • 1 teaspoon dry mustard
  • ½ teaspoon dried thyme

Instructions 

  • Preheat the oven to 450 degrees. Pulse the bread, 1 tablespoon cheddar, 1 tablespoon Monterey Jack, 1 tablespoon butter, and a pinch of salt and pepper in a food processor or blender until coarsely ground.
  • Heat the remaining butter, 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 the mixture into an 8X8-inch baking dish and top with the bread crumb mixture. Bake until the crumbs are golden and crisp, about 10 to 15 minutes. Let cool 10 minutes before serving.

Notes

Doubling: this recipe can easily be doubled and put in a 9X13-inch baking dish.
Variation: also, to lighten up the dish, I’ve used lowfat milk for a slightly less thick but still delicious variation.