2sliceshearty white or wheat sandwich bread, torn into pieces or about 3/4 cup panko bread crumbs
½cupshredded extra-sharp cheddar cheese
½cupshredded Monterey Jack cheese
2tablespoonsbutter, melted and divided (use half in the topping, half in the cauliflower mixture)
1clovegarlic, finely minced
Salt and pepper
½cupheavy cream or milk
⅓cuplow-sodium chicken broth
1largecauliflower head, trimmed and cut into 3/4-inch florets (about 6 cups)
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.
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.