My husband does not like cauliflower. At all. He cringes when I cook it. I, on the other hand, really enjoy it. I found this recipe and thought, how could he not enjoy it? It has cream, butter and cheese! Well, he likes it. A lot. Obviously not something I serve regularly, but a nice treat from time to time.
Recipe Source: Adapted from a recipe by Cooks Country
2 slices white sandwich bread, torn into pieces
1/2 c shredded cheddar cheese, divided
1/2 c monterey jack cheese, divided
2 T butter, melted and divided
salt and pepper, to taste
1 T flour
1/2 c heavy cream
1/2 c chicken broth
1 large head of cauliflower, trimmed and cut into florets
1 t dry mustard
1/2 t dried thyme
Prepare topping: Preheat oven to 450 degrees. In a food processor, pulse bread, 2 T cheddar, 1 T
Sauce: Heat remaining 1 T butter and flour in pan over medium heat, stirring constantly, until golden. Slowly whisk in cream and broth. Stir in cauliflower, dry mustard, thyme and a pinch of both salt and pepper. Bring to a boil. Reduce heat to medium-low and simmer, covered, until cauliflower is tender (6 - 8 minutes). Off heat, stir in remaining cheeses.
Put together: Pour cauliflower mixture into an 8x8 baking dish and top with bread crumbs. Bake 10 - 15 minutes, until topping is golden. Let cool and serve.