Cauliflower, Pasta and Cheese Gratin

This is my favorite time of the year, because I can enjoy the warmth of the kitchen. While I'm enjoying all the warmth, I can make all of my cold-weather recipes. This is definitely one of them! Feel free to use full fat cheeses and whole milk if you like, but it's really delicious without.

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 8  cups water
• 6  cups cauliflower florets (about 1-1/2 pounds)
• 3⁄4 teaspoon salt, divided
• 8  ounces  uncooked small shell pasta (any small pasta will do)
• 1⁄4 cup all-purpose flour
• 3  cups 1% low-fat milk
• 2  teaspoons fresh thyme, chopped or 3⁄4 teaspoon dried thyme
• 3  garlic cloves, crushed
• 1  cup reduced-fat sharp cheddar cheese, shredded
• 1⁄2 cup fresh parmesan cheese, grated
• 3⁄4 cup green onion, finely chopped
• 2  teaspoons Dijon mustard
• 1⁄4 teaspoon black pepper
• 2  slices  white bread
• 2  teaspoons butter, melted

Directions

1. Preheat oven to 400°F.
2. Bring water to a boil in a large saucepan; add cauliflower and 1/2 teaspoon salt to boiling water, and cook 4 minutes 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 minutes or until al dente; drain and set aside.
3. 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; cook over medium heat until thick (about 8 minutes), stirring constantly. Remove from heat; stir in 1/4 teaspoon salt, cheeses, onions, mustard, and pepper.
4. Combine cauliflower, pasta, and cheese sauce in a large bowl. Spoon the cauliflower mixture into a 13x9-inch baking dish. Place bread in food processor; pulse 10 times or until coarse crumbs form to measure 1 cup. Combine breadcrumbs with butter; sprinkle evenly over cauliflower mixture. Bake 400°F for 20 minutes or until lightly browned.