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

Preheat oven to 400°. Bring water to a boil in a large saucepan; add cauliflower and 1/2 tsp. 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. Lightly spoon flour into a dry measuring C., 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 tsp. salt, cheeses, onions, mustard, and pepper. Combine cauliflower, pasta, and cheese sauce in a large bowl. Spoon the cauliflower mixture into a 13 x 9-inch baking dish. Place bread in food processor; pulse 10 times or until coarse crumbs form to measure 1 C. Combine breadcrumbs with butter; sprinkle evenly over cauliflower mixture. Bake at 400° for 20 minutes or until lightly browned.

Yield: 6 servings
Serving size: 1 1/2 C.
Calories: 375
Fat: 10g
Fiber: 3.1g