1 head of Tanimura & Antle Cauliflower, cut into small florets
1 tbsp butter, soft
1 cup cream
¼ cup milk
2 oz cream cheese
½ tsp dry mustard
¼ tsp garlic powder
2 cups shredded sharp cheddar cheese, divided
½ tsp salt
¼ tsp ground black pepper
½ cup seasoned bread crumbs
Prep Time: 15 min
Cook Time: 25 min
1Preheat oven to 375° F. Butter an 8x8" baking dish.
2Bring a large pot of salted water to a boil. Cook the cauliflower in salted water for 4-5 minutes, drain and place in baking dish.
3In a medium-sized saucepan over medium heat, scald the cream and milk with mustard and garlic powder. Add cream cheese and stir until smooth. Lower the heat and stir in 1½ cups shredded cheese. Stir well to melt.
4Season with salt and pepper and then pour over cauliflower. Toss in baking dish to coat. Sprinkle with remaining cheese and top with bread crumbs.
5Bake in oven for 15-18 minutes. Serve.
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