Making fresh breadcrumbs from sourdough bread and tossing them with garlic butter gives the topping the flavor of garlic bread and a crispy texture that contrasts the creamy filling.
6 (1-ounce) slices sourdough bread
10 cup coarsely chopped cauliflower florets (about 2 heads)
4 teaspoons butter, divided
3 cups chopped leek (about 4 large)
6 garlic cloves, minced and divided
1/2 cup all-purpose flour
3 1/2 cups 2% reduced-fat milk
1 teaspoon salt, divided
1 cup (4 ounces) grated Parmigiano-Reggiano cheese
1/4 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh parsley
2 teaspoons chopped fresh thyme
How to Make It
Preheat oven to 400°.
Place bread slices in a food processor, and process until fine crumbs measure 3 cups. Set aside.
Cook cauliflower in boiling water 15 minutes or until tender; drain.
Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add leek and 3 garlic cloves; cook 7 minutes or until tender, stirring frequently. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk, stirring with a whisk; add to pan. Bring to a simmer; cook 2 minutes or until thick, stirring constantly. Stir in 3/4 teaspoon salt, cheese, and pepper. Remove from heat; stir in cauliflower. Spoon cauliflower mixture into a 13 x 9-inch baking dish coated with cooking spray.
Melt remaining 1 teaspoon butter in a small skillet over medium heat. Add remaining 3 garlic cloves; cook 30 seconds or until lightly browned, stirring constantly. Remove from heat. Combine breadcrumbs, remaining 1/4 teaspoon salt, parsley, and thyme. Drizzle with garlic-butter mixture; toss to combine. Sprinkle breadcrumb mixture evenly over cauliflower mixture. Bake at 400° for 30 minutes or until bubbly and browned.
Would be great for holiday meal. Made to recipe except steamed cauliflower about 10min rather than boiling & added about 1/4c gruyere to finish up a wedge. Excellent. Served with CL's grilled balsamic steak and some pan-roasted grape tomatoes.
This was very good, but it seemed to need more seasoning, so I added dried garlic and a couple of shots of hot pepper sauce. I toasted some blanched almonds and added them to the crumb toping giving the dish some crunch.
This was so yummy that I don't know what else to say. Hubby doesn't like cauliflower, but had two helpings, then had the leftovers for breakfast. There really isn't any cauliflower taste to it, just this really great creamy, cheesy taste.
I made half the recipe. I cooked the cauliflower in my microwave on sensor-cook and it was perfect. I didn't use the parsley or thyme as I was out, and used Pecorino-Romano instead of Reggiano.
I made this exactly as the recipe stated and I found this to be just OK. The caulifower was fine, but the sauce lacked flavor. I do not think I would make this again. Or, maybe it would be better with a stronger cheese as someone suggested. I could not take the beautiful parmasean cheese that the recipe called for.
Wow this was delicious! Unfortunately I didn't look at how many servings it made so I made way too much for my 2 person household... But it was fantastic. Took quite awhile to prepare though, but it would be great for a potluck or holiday meal.
Really enjoyed this recipe, although I did alter it, to ensure flavor and richness. I halved the recipe. I microwaved the cauliflower. I used 1 1/4 C milk (less than half of the original recipe amount, since other reviewers commented upon the recipe being too watery). I used 3 oz Gruyere cheese for a stronger flavor and in the cauliflower mixture I added fresh thyme, oregano & parsley. I used Panko crumbs mixed with fresh oregano, parsley & thyme, melted butter and garlic. The cauliflower had a wonderful rich flavor. Will definitely make again. Served with grilled steaks and salad of arugula & green zebra tomatoes w/olive oil & balsamic vingegar -- big glass or two of syrah wine.