- 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
- Cooking spray
- 2 tablespoons finely chopped fresh parsley
- 2 teaspoons chopped fresh thyme
- calories 214
- caloriesfromfat 29 %
- fat 6.9 g
- satfat 4 g
- monofat 1.9 g
- polyfat 0.4 g
- protein 11.6 g
- carbohydrate 27.9 g
- fiber 3.8 g
- cholesterol 18 mg
- iron 2 mg
- sodium 612 mg
- calcium 295 mg
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.