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Ingredients
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6 -7 cups fresh cauliflower florets, cooked until firm-tender, and drained very well
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8 ounces medium pasta shells or 8 ounces similar small shell pasta
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1/4 cup all-purpose flour
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1/4 cup butter
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3 cups half-and-half cream
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1 teaspoon dried thyme
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1/8 teaspoon dried nutmeg
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1/8 teaspoon cayenne pepper, to taste
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1 tablespoon fresh minced garlic, to taste
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black pepper, to taste
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1 cup grated cheddar cheese
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1/2 cup grated parmesan cheese
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2 tablespoons Dijon mustard
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1 -2 tablespoon grated parmesan cheese
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2 -3 tablespoons melted butter
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1/2 cup finely chopped green onion, to taste
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1 1/2 cups fresh breadcrumbs
Instructions
- Set oven to 400 degrees F.
- Butter a 13 x 9-inch baking dish.
- In a heavy-bottomed medium-size saucepan, melt the 1/4 cup butter, whisk in the thyme, nutmeg, fresh garlic, cayenne pepper and black pepper; whisk/mix for 2 minutes.
- Add/whisk in the flour, mix for 2-3 minutes.
- Slowly add/whisk in the half and half cream; whisk on med-low heat, until a light boil and thick; reduce heat to low, contine to whisk and cook for 3 minutes.
- Remove from heat, add in the grated cheddar, Parmesan cheese, green onion and the Dijon mustard (if using); mix until all the cheese has melted; season with salt and more black pepper to taste.
- Transfer the mixture to a large bowl.
- Mix together the sauce, cooked pasta and the cooked, drained cauliflower; toss to combine.
- Transfer and spread the mixture into a prepared greased baking dish.
- In a small bowl, combine the bread crumbs, 1-2 Tbsp Parmesan cheese and the melted butter.
- Sprinkle over the cauliflower mixture in the baking pan.
- Bake for 20 22 minutes, or until hot and bubbly.