|Our White Food Dinner|
I made the topping using fresh breadcrumbs from 1/2 a mini-baguette from Costco, tossing them with garlic butter and Parmesan Cheese. The topping had crispy texture that contrasts the creamy filling. Clark loved it. Said it tasted like stuffing.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time:40 minutes
Yield: 4-5 servings (serving size: about 1 1/4 cups
1 1/2 cups fresh bread crumbs (1/2 of Mini-Baguette)
2 Tablespoons grated Parmesan Cheese
1 large head of cauliflower, coarsely chopped l
4 teaspoons butter, divided
1 onion diced
2 garlic cloves, minced and divided
1/4 cup all-purpose flour
2 cups 2% reduced-fat milk
1 teaspoon salt, divided
1 cup (4 ounces) grated Cheddar o cheese
1/4 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh parsley
Preheat oven to 400°.
Place bread in a food processor, and process until fine crumbs measure about 1 1/2 cups. Set aside.
Cook cauliflower in boiling water 15 minutes or until tender; drain.
Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add onion and 1 garlic clove; cook 7 minutes or until tender, stirring frequently. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk, stirring with a whisk; add to pan. Bring to a simmer; cook 2 minutes or until thick, stirring constantly. Stir in 1/2 teaspoon salt, cheese, and pepper. Remove from heat; stir in cauliflower. Spoon cauliflower mixture into a quart baking dish coated with cooking spray.
Melt remaining 1 teaspoon butter in a small skillet over medium heat. Add remaining garlic clove; cook 30 seconds or until lightly browned, stirring constantly. Remove from heat. Combine breadcrumbs, remaining 1/2 teaspoon salt, and parsley. Drizzle with garlic-butter mixture; toss to combine. Sprinkle breadcrumb mixture evenly over cauliflower mixture. Bake at 400° for 20 minutes or until bubbly and browned.