Mashed Cauliflower Au Gratin

• 2 large heads cauliflower, broken into florets
• 1-1/2 cups shredded Parmesan cheese
• 1 cup shredded Colby-Monterey Jack cheese
• 6 tablespoons butter, cubed
• 3/4 teaspoon garlic salt
• 1/2 teaspoon Montreal steak seasoning
• 1 cup Italian-style panko (Japanese) bread crumbs
• 1/4 cup butter, melted

1. Preheat oven to 350u0b0. Place cauliflower in a stockpot; add water to cover. Bring to a boil. Reduce heat; simmer, uncovered, until very tender, 10-12 minutes. Drain; transfer to a large bowl. Mash cauliflower; stir in cheeses, cubed butter and seasonings. Transfer to a greased 3-qt. or 13x9-in. baking dish.
2. In a small bowl, mix bread crumbs and melted butter until evenly coated; sprinkle over cauliflower mixture. Bake, uncovered, until heated through and topping is golden brown, 40-50 minutes.
3. Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u0b0. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165u0b0.

cauliflower, parmesan cheese, cheese, butter, garlic salt, montreal steak seasoning, italianstyle panko, butter

Taken from www.tasteofhome.com/recipes/mashed-cauliflower-au-gratin/ (may not work)