Cauliflower, Pasta And Cheese Gratin

• 8 cups water
• 6 cups cauliflower florets (about 1-1/2 pounds)
• 3/4 teaspoon salt, divided
• 8 ounces uncooked small shell pasta (any small pasta will do)
• 1/4 cup all-purpose flour
• 3 cups 1% low-fat milk
• 2 teaspoons fresh thyme, chopped or 3/4 teaspoon dried thyme
• 3 garlic cloves, crushed
• 1 cup reduced-fat sharp cheddar cheese, shredded
• 1/2 cup fresh parmesan cheese, grated
• 3/4 cup green onion, finely chopped
• 2 teaspoons Dijon mustard
• 1/4 teaspoon black pepper
• 2 slices white bread
• 2 teaspoons butter, melted

1. Preheat oven to 400u0b0F.
2. Bring water to a boil in a large saucepan; add cauliflower and 1/2 teaspoon 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.
3. Lightly spoon flour into a dry measuring cup, 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 teaspoon salt, cheeses, onions, mustard, and pepper.
4. Combine cauliflower, pasta, and 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 400u0b0F for 20 minutes or until lightly browned.

water, cauliflower, salt, shell pasta, flour, milk, fresh thyme, garlic, cheddar cheese, parmesan cheese, green onion, mustard, black pepper, white bread, butter

Taken from www.food.com/recipe/cauliflower-pasta-and-cheese-gratin-261029 (may not work)