CHEESY CAULIFLOWER CASSEROLE

8 cups (1 large head) cauliflower florets

1 strip thick bacon, diced

2 tbsp minced shallots

1 tbsp flour

1 1/4 cups whole milk

1/2 tsp Dijon mustard

1/2 cup shredded cheddar cheese

1/2 cup Gruyere cheese

2-oz cream cheese, diced

1-oz blue cheese, crumbled

The following spices to taste: Salt, black pepper, cayenne pepper, freshly grated nutmeg

4 tbsp parsley

1 cup fresh breadcrumbs

1 tbsp butter, melted

Preheat oven to 375-degrees.

Coat a 2-qt casserole dish with nonstick cooking spray.

Blanch cauliflower in a large pot of boiling salted water until crisp-tender, about 5 minutes. Drain well, pat dry.

Cook bacon in a saucepan over medium heat until crisp. Transfer to a paper-towel-lined plate to cool; mince and set aside for the breadcrumbs. Add shallots to the pan drippings and sauté until soft, about 1 minute.

Whisk the flour into the pan and cook 1 minute. Slowly whisk in the milk and Dijon mustard. Bring to a simmer, whisking frequently; cook 1 minute. Reduce heat to low, whisk in Cheddar until melted, then whisk in Gruyere, cream cheese and blue cheese, consecutively, adding more when the previous cheese is melted. Season with the spices listed. Remove from heat.

Stir in the parsley and cauliflower; transfer to the prepared dish.

Combine breadcrumbs, butter and bacon in a bowl. Season with salt and pepper, if desired. Sprinkle mixture over the casserole and bake 20 minutes or until bubbly.

Heat broiler with the rack 6 to 8 -inches from the heat element and broil casserole until breadcrumbs are golden brown, 1 to 2 minutes. Remove from broiler and let rest about 10 minutes. Sprinkle with additional parsley, if desired.

Yield: 8 servings

Per serving: 197 calories, 12g total fat (7g sat), 38mg cholesterol, 255 mg sodium, 12g carbs, 2g fiber, 10g protein

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