Cheesy Cauliflower Bake

Cheesy Cauliflower Bake

*Serves 4-5

2 slices hearty white or wheat sandwich bread, torn into pieces
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
2 tablespoons butter, melted
1 garlic cloves, minced
Pink Himalayan Sea Salt - a dash
1 tablespoon flour
1/2 cup heavy cream
1/3 cup chicken broth
1 large cauliflower head cut into bite size pieces
1 teaspoon dry mustard
2 teaspoons fresh thyme
Pepper to taste

Preheat the oven to 450 degrees. Use a food processor to 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 for about 1 minute. Slowly whisk in the cream and broth. Stir in cauliflower, dry mustard, thyme, salt and pepper. Bring to a boil. Reduce heat to medium-low and simmer covered, stirring occasionally, until the cauliflower is 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.