Ingredients

• 6 -7 cups fresh cauliflower florets, cooked until firm-tender, and drained very well
• 8 ounces medium pasta shells or 8 ounces similar small shell pasta
• 1/4 cup all-purpose flour
• 1/4 cup butter
• 3 cups half-and-half cream
• 1 teaspoon dried thyme
• 1/8 teaspoon dried nutmeg
• 1/8 teaspoon cayenne pepper, to taste
• 1 tablespoon fresh minced garlic, to taste
• black pepper, to taste
• 1 cup grated cheddar cheese
• 1/2 cup grated parmesan cheese
• 1/2 cup finely chopped green onion, to taste
• 2 tablespoons Dijon mustard (optional)
• 1 1/2 cups fresh breadcrumbs
• 1 -2 tablespoon grated parmesan cheese
• 2 -3 tablespoons melted butter

Instructions

1. Set oven to 400 degrees F.

2. Butter a 13 x 9-inch baking dish.

3. In a heavy-bottomed medium-size saucepan, melt the 1/4 cup butter, whisk in the thyme, nutmeg, fresh garlic, cayenne pepper and black pepper; whisk/mix for 2 minutes.

4. Add/whisk in the flour, mix for 2-3 minutes.

5. Slowly add/whisk in the half and half cream; whisk on med-low heat, until a light boil and thick; reduce heat to low, contine to whisk and cook for 3 minutes.

6. Remove from heat, add in the grated cheddar, Parmesan cheese, green onion and the Dijon mustard (if using); mix until all the cheese has melted; season with salt and more black pepper to taste.

7. Transfer the mixture to a large bowl.

8. Mix together the sauce, cooked pasta and the cooked, drained cauliflower; toss to combine.

9. Transfer and spread the mixture into a prepared greased baking dish.

10. In a small bowl, combine the bread crumbs, 1-2 Tbsp Parmesan cheese and the melted butter.

11. Sprinkle over the cauliflower mixture in the baking pan.

12. Bake for 20 22 minutes, or until hot and bubbly.