Vegetarian Recipe: Creamed Cauliflower with Herbed Crumb Topping

We had a friend over for dinner the other night...a vegetarian friend. Yeah, one of those. Luckily, she's not one of those ovo lacto psycho whatevers that doesn't eat anything but grass and organic nuts. But, rightfully, she expects a hearty tasty meal. I have known her long enough and heard enough complaints of the plates of grilled squash that she's been subjected to at catered events ("Why can't they get more creative? They know some of have to be vegetarians!") to realize that I needed to put a little effort in. No problem.

I made a big batch of roasted vegetables. And then tried this great recipe from Cooking Light. Check it out. It's hearty enough to be a main course without feeling that you're missing anything. And was given the thumbs up from my veggie friend.

Creamed Cauliflower with Herbed Crumb Topping
From Cooking Light
Makes 10 servings

6 (1-ounce) slices sourdough bread
10 cups coarsely chopped cauliflower florets (about 2 heads)
4 teaspoons butter, divided
3 cups chopped leek (about 4 large)
6 garlic cloves, minced and divided
1/2 cup all-purpose flour
3 1/2 cups 2% reduced-fat milk
1 teaspoon salt, divided
1 cup (4 ounces) grated Parmigiano-Reggiano cheese
1/4 teaspoon freshly ground black pepper
Cooking spray
2 tablespoons finely chopped fresh parsley
2 teaspoons chopped fresh thyme

Preheat oven to 400°.

Place bread slices in a food processor, and process until fine crumbs. Measure 3 cups. Set aside.

Cook cauliflower in boiling water 15 minutes or until tender; drain.

Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add leek and 3 garlic cloves; cook 7 minutes or until tender, stirring frequently.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk, stirring with a whisk; add to pan. Bring to a simmer; cook 2 minutes or until thick, stirring constantly. Stir in 3/4 teaspoon salt, cheese, and pepper. Remove from heat; stir in cauliflower.

Spoon cauliflower mixture into a 13 x 9-inch baking dish coated with cooking spray.

Melt remaining 1 teaspoon butter in a small skillet over medium heat. Add remaining 3 garlic cloves; cook 30 seconds or until lightly browned, stirring constantly. Remove from heat.

Combine breadcrumbs, remaining 1/4 teaspoon salt, parsley, and thyme. Drizzle with garlic-butter mixture; toss to combine.

Sprinkle breadcrumb mixture evenly over cauliflower mixture.

Bake at 400° for 30 minutes or until bubbly and browned.