Cauliflower-Goat Cheese Casserole

• 2 pounds fresh cauliflower florets (from 2 heads cauliflower or 3 10-oz. bags florets)
• 6 (1-oz.) shallots, halved lengthwise
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh thyme
• 1/2 teaspoon black pepper
• 2 1/2 teaspoons kosher salt, divided
• 1/4 cup all-purpose flour
• 3 cups whole milk, divided
• 8 ounces goat cheese, divided
• 1/4 cup pine nuts
• 2 tablespoons chopped fresh flat-leaf parsley

1. Preheat oven to 450u0b0F. Toss together cauliflower, shallots, oil, thyme, pepper, and 11/2 teaspoons of the salt in a bowl until well coated. Arrange in a single layer on a rimmed baking sheet lined with aluminum foil. Roast in preheated oven 10 minutes. Remove from oven; reduce oven temperature to 425u0b0F.
2. While cauliflower mixture roasts, whisk together flour and 1/2 cup of the milk in a small bowl. Bring remaining 2 1/2 cups milk to a boil in a medium saucepan over medium-high. Whisk in flour mixture; cook, whisking occasionally, until slightly thickened, about 2 minutes. Whisk in half of the goat cheese and remaining 1 teaspoon salt until smooth. Remove from heat.
3. Transfer cauliflower mixture to a 2-quart square baking dish. Pour milk-goat cheese mixture over cauliflower mixture. Crumble remaining goat cheese over top; sprinkle with pine nuts. Bake at 425u0b0F until lightly browned, 15 to 20 minutes. Sprinkle with parsley.

cauliflower, shallots, olive oil, thyme, black pepper, kosher salt, allpurpose, milk, goat cheese, pine nuts, flatleaf

Taken from www.myrecipes.com/recipe/cauliflower-goat-cheese-casserole (may not work)