Cheesy Cauliflower Bake

Summary
Prep time	15 min
Cook time	20-25 min
Source	Mel's Kitchen Cafe
Yield / serves	4-5 servings
Rating	Good

Ingredients

• 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 tablespoons butter, melted
• 2 garlic cloves, minced
• Salt and pepper
• 1 tablespoon all-purpose 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 teaspoon dry mustard
• 1/2 teaspoon dried thyme

Preparation

Preheat the oven to 450 degrees. 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.

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 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.