Cauliflower Parmesan Casserole

• 3 packages (16 ounces each) frozen cauliflower, thawed
• 1 large onion, chopped
• 1/3 cup butter, cubed
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground mustard
• 1/4 teaspoon pepper
• 2 cups fat-free milk
• 1/2 cup grated Parmesan cheese
• 1/2 cup soft whole wheat bread crumbs
• 2 tablespoons butter, melted
• 1/4 teaspoon paprika

1. Place 1 in. of water in a Dutch oven; add cauliflower. Bring to a boil. Reduce heat; cover and cook for 4-6 minutes or until crisp-tender. Drain and pat dry.
2. Meanwhile, in a large saucepan, saute onion in butter until tender. Stir in the flour, salt, mustard and pepper until blended; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Add cheese; stir until melted.
3. Place cauliflower in a 13-in. x 9-in. baking dish coated with cooking spray. Pour sauce over top.
4. For topping, combine the bread crumbs, butter and paprika. Sprinkle over sauce. Bake, uncovered, at 350u0b0 for 30-35 minutes or until bubbly.

frozen cauliflower, onion, butter, flour, salt, ground mustard, pepper, milk, parmesan cheese, whole wheat bread crumbs, butter, paprika

Taken from www.tasteofhome.com/recipes/cauliflower-parmesan-casserole/ (may not work)