January 8, 2011

Cheesy Cauliflower Casserole

2 slices white or wheat bread, torn into peices
1 cup shredded cheddar cheese
2 TBS butter, melted
2 cloves garlic, minced
pinch of salt and pepper
1 TBS all-purpose flour
1/2 cup heavy cream
1/3 cup chicken broth
1 large head cauliflower, trimmed andcut into 3/4-inch florets (about 6 cups)
1 tsp dry mustard
1/2 tsp dried thyme
Preheat the over to 450 degrees. In a blender or food prossessor, pulse the bread, 2 TBS cheese and 1 TBS melted butter, 1 clove minced garlic, pinch of salt and pepper until coarsely ground.
Heat the remaining butter, remaining garlic and flour in a medium saucepan over medium heat, stirring constantly, until golden, about 1 min. Slowly whisk in the cream and broth, then whisk in the dry mustard, thyme, 1/4 tsp salt and 1/2 tsp pepper. Stir in cauliflower. Bring to a boil. Reduce heat to medium-low and simmer covered, stirring occasionally, until the cauliflower is nearly tender- about 8-9 mins. Remove from heat and stir in the remaining cheese.
Pour into an 8x8 baking dish and top with bread crumbs. Cover with foil and bake for about 10 mins. Remove the foil and bake an additional 10 mins or until the crumbs are golden and crips.

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