recent cauliflower recipe

[Sandy]

My daughter recently read a recipe in a Cooking Light magazine for a cauliflower recipe. It had cauliflower, of course, bread crumbs, mustard, cheese. We bought the cauliflower to prepare and now can't find the recipe. Does this sound familiar to anyone. we have combed through every cooking light magazine and other cooking magazines around the house and cannot find it. Would anyone have a similar recipe? Thanks for any help

[Ralph]

Sandy, it's in the Jan/Feb, 2000, issue under pastas: Cauliflower, pasta, and cheese gratin. It looks wonderful; I'd have made it, but my wife doesn't like cauliflower! http://www.cookinglight.com/bbs/frown.gif Here's the recipe if you can't find it:

8 cups water
6 cups cauliflower florets (about 1 1/2 lbs)
3/4 tsp salt, divided
8 oz. uncooked small seashell pasta
1/4 cup all-purpose flour
3 cups 1% low-fat milk
2 tsp chopped fresh or 3/4 tsp dried thyme
3 garlic cloves, crushed
1 cup (4 oz) shredded reduced-fat sharp cheddar cheese
1/2 cup (2 oz) grated fresh Parmesan cheese
3/4 cup finely chopped green onions
2 tsp Dijon mustard
1/4 tsp black pepper
2 (1-oz) slices white bread
2 tsp butter, melted

1. Preheat oven to 400 degrees.
2. Bring water to a boil in a large saucepan; add cauliflower & 1/2 tsp salt to boiling water, & cook 4 minutes or until tender. Remove cauliflower w/a slotted spoon, reserving cooking liquid; set cauliflower aside. Bring cooking liquid to a rolling boil. Add pasta, & cook 7 minutes or until al dente; drain & set aside.
3. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour & milk in a saucepan, stirring well w/a whisk. Stir in thyme & garlic; cook over meduim heat until thick (about 8 min.), stirring constantly. Remove from heat; stir in 1/4 tsp salt, cheeses, onions, mustard, & pepper. Combine cauliflower, pasta, & 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 at 400 degrees for 20 minutes or until lightly browned. Yield: 6 servings (serving size: about 1 1/2 cups).

[Sandy]

Thank you Ralph. That is the recipe we were looking for. My daughter can make it tomorrow. I appreciate your prompt reply. Hope we can be of help to you in the future. Many Thanks.

[lorilei]

Sandy - Just a hint for you regarding this recipe: My husband made this some time back and we found it to be a bit bland. You might want to spice it up a bit with a bit of extra mustard or your choice of spices.

http://www.cookinglight.com/bbs/smile.gif Otherwise, enjoy!

[Sandy]

Thanks for your suggestion Lorilei. My daughter made the dish tonight and that is what we both thought. It needed spicing up a bit more. The mustard sounds good. We will definately make it again.