|Photo from Mel's Kitchen Cafe|
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
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.
Can easily be doubled and placed in a 9x13 baking dish
Source: Mel's Kitchen Cafe