Cauliflower, Pasta, and Cheese Gratin
8 c. water |
1 c. (4 oz.) shredded sharp cheddar |
6 c. cauliflower florets (1 ½ lbs.) |
½ c. (2 ox.) grated fresh Parmesan cheese |
3/4 tsp. salt, divided |
¾ c. finely chopped green onions |
8 oz. uncooked small seashell pasta |
2 tsp. |
¼ c. all-purpose flour |
¼ tsp. black pepper |
3 c. low-fat milk |
2 slices white bread |
2 tsp. chopped fresh or ¾ tsp. dried thyme |
2 tsp. butter, melted |
3 garlic cloves, crushed |
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Preheat oven to 400 degrees. Bring water to a boil in a large saucepan; add cauliflower and ½ tsp. salt to boiling water, and cook 4 min. or until tender. Remove cauliflower with a slotted spoon, reserving cooking liquid; set cauliflower aside. Bring cooking liquid to a rolling boil. Add pasta, and cook 7 min. or until al dente; drain and set aside.
Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and milk in a saucepan, stirring well with a whisk. Stir in thyme and garlic and cook over medium heat until thick (about 8 min.), stirring constantly. Remove from feat; stir in ¼ tsp. salt, cheeses, onions, mustard, and pepper. Combine until coarse crumbs from to measure 1 cup. Combine bread crumbs with butter; sprinkle evenly over cauliflower mixture. Bake at 400F for 20 min. or until lightly browned. Yield: 6 servings.