8 C. water
\n6 C. cauliflower florets (about 1 1\/2 lb.)
\n3\/4 tsp. salt, divided
\n8 oz. uncooked small seashell pasta
\n1\/4 C. all-purpose flour
\n3 C. 1% low-fat milk
\n2 tsp. chopped fresh or 3\/4 tsp. dried thyme
\n3 garlic cloves, crushed
\n1 C. (4 oz.) shredded reduced-fat sharp cheddar cheese
\n1\/2 C. (2 oz.) grated fresh Parmesan cheese
\n3\/4 C. finely chopped green onions
\n2 tsp. Dijon mustard
\n1\/4 tsp. black pepper
\n2 (1-oz.) slices white bread
\n2 tsp. butter, melted<\/p>\n
Preheat oven to 400\u00b0. 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\u00b0 for 20 minutes or until lightly browned.<\/p>\n
Yield: 6 servings
\nServing size: 1 1\/2 C.
\nCalories: 375
\nFat: 10g
\nFiber: 3.1g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n