CREAMED CAULIFLOWER WITH HERBED CRUMB TOPPING.

CREAMED CAULIFLOWER WITH HERBED CRUMB TOPPING. image

Categories Side

Yield 10 1 1/4 servings

Number Of Ingredients 11

1 Cup of Potato Bread rolls, cut into cubes
10 Cup of coarsely chopped cauliflower florets (about 2 heads)
4 Tbsp butter, divided
6 Garlic cloves, minced and divided
1/2 Cup All purpose flour
3 1/2 Cups of skim milk
1 Tsp salt, divided
1 Cup grated Parmigiano Reggiano cheese
1/4 Tsp fresh ground pepper
Cooking spray
2 Tsp chopped fresh thyme

Steps:

Preheat over to 400 degrees Place potato bread cubes into food processor and process until fine breadcrumbs. Cook cauliflower in boiling water 15 minutes until tender, drain. Melt 1 Tbsp butter in large nonstick skillet over medium heat. Add 3 garlic cloves, cook about 7 minutes or until tender, stirring frequently. Lightly spoon flour into 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 3/4 Tsp salt, cheese and pepper. Remove from heat, stir in cauliflower. Spoon cauliflower mixture into a 13 x 9 inch baking dish coated with cooking spray. Melt remaining 1 Tbsp butter in a small skillet over medium heat. Add remaining 3 garlic cloves, cook 30 seconds or until lightly brown, sitting constantly. Remove from heat. combine breadcrumbs, remaining 1/4 Tsp salt, thyme. Drizzle with garlic butter mixture, toss to combine. Sprinkle breadcrumbs mixture evenly over cauliflower mixture. Bake at 400 degrees for 30 minutes or until buddy and browned.