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Serves: 6
Ingredients
- 2 large heads cauliflower, broken into florets
- 1-1/2 cups shredded Parmesan cheese
- 1 cup shredded Colby-Monterey Jack cheese
- 6 tablespoons butter, cubed
- ¾ teaspoon garlic powder
- ½ teaspoon Montreal steak seasoning
- ½ teaspoon thyme leaves, chopped
- Salt and pepper to taste
- 1 cup (4 ounces) Italian-style panko (Japanese) bread crumbs
- ¼ cup butter, melted
Instructions
- Fill a large stockpot about ¼ the way with water. Bring to a boil over high heat
- Place cauliflower florets in a large steam basket over the pot. Cover. Reduce heat to medium. Steam cauliflower until very tender, about 20 minutes.
- Preheat oven to 350 degrees.
- Transfer cauliflower to a large bowl. Mash with a potato masher, or process through a foodmill using the blade with the largest opening.
- Stir in the cheeses, butter, garlic powder, salt and pepper to taste. Pour cauliflower into a greased 8 x 8 x 2-inch greased casserole dish.
- Combine breadcrumbs and melted butter. Season with salt and pepper to taste. Spread over the top of mashed cauliflower.
- Bake uncovered for 40-50 minutes until cheeses are melted and topping is golden brown.
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