Cauliflower Pasta And Cheese Gratin - cooking recipe

Ingredients

6 -7 cups fresh cauliflower florets, cooked until firm-tender, and drained very well
8 ounces medium pasta shells or 8 ounces similar small shell pasta
1/4 cup all-purpose flour
1/4 cup butter
3 cups half-and-half cream
1 teaspoon dried thyme
1/8 teaspoon dried nutmeg
1/8 teaspoon cayenne pepper, to taste
1 tablespoon fresh minced garlic, to taste
black pepper, to taste
1 cup grated cheddar cheese
1/2 cup grated parmesan cheese
1/2 cup finely chopped green onion, to taste
2 tablespoons Dijon mustard (optional)
1 1/2 cups fresh breadcrumbs
1 -2 tablespoon grated parmesan cheese
2 -3 tablespoons melted butter

Preparation

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.