Cauliflower Gratin recipe

This recipe is for JAZ. She loved my cooking. She would have loved this recipe. She loved my gratin potatoes and she loved cauliflower. She'da been all over this melding of the two. (I'm sure she would have wanted the full fat version, but I don't think you can tell.) JAZ passed away a month ago after a very long illness. She fought it for years and was determined to get her health in order. But her body gave out before her will. She will be missed every day.

CAULIFLOWER GRATIN

INGREDIENTS

1 small cauliflower head, cut into florets

1 1/2 cups nonfat milk

1/2 teaspoon nutmeg

1/4 teaspoon salt

3/4 cup reduced fat sharp cheddar cheese

1/4 cup Asiago cheese

2 tablespoons flour

1 teaspoon Dijon or coarse-grain mustard

1 tablespoon chives or parsley

2-3 tablespoons dry breadcrumbs

1/2 teaspoon garlic powder

nonstick cooking spray

salt and pepper to taste

1) Preheat oven to 400 degrees.

2) In an oven-proof pan, simmer cauliflower in 1 cup of milk, nutmeg, and salt for 7 or 8 minutes, until the cauliflower is fork tender. (I started with a lid on the pan and removed it about halfway.) 

3) Stir the flour into the other 1/2 cup milk. Stir the mixture into the cauliflower. 

4) Add half of each of the cheeses, mustard, and herb. Let the mixture simmer until thickened.

5) Sprinkle breadcrumbs, garlic powder, and the remaining cheese over the cauliflower. Do not stir. Spray with a little nonstick cooking spray.

6) Place the pan in the oven. Bake for 5-10 minutes until cheese is melted and breadcrumbs are toasted.

Serve. Great cold weather side-dish. It might take the place higher calorie mac 'n cheese for me.