Friday, July 01, 2005

Creamed Cauliflower with Herbed Crumb Topping

Creamed Cauliflower with Herbed Crumb Topping(Adapted from CL)

6 ounces sourdough bread
10 cups coarsely chopped cauliflower florets
1 tablespoon plus 2 teaspoons butter, divided
3 cups chopped leek
6 garlic cloves, minced and divided
1/2 cup all-purpose flour
3 1/2 cups plain soy milk
1 teaspoon salt, divided
4 ounces freshly grated Parmigiano-Reggiano cheese
1/4 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh parsley
2 teaspoons chopped fresh thyme

Preheat oven to 400

Cut sourdough into chunks and process in a food processor until they reach fine crumbs - you need about 2 1/2 to 3 cups total.

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

In a large skillet, melt 1 tablespoon butter over medium heat. Add leek and 3 garlic cloves - cook 7 minutes or until tender, stirring frequently. In a small bowl, combine flour and milk, stirring with a whisk. Add to the pan and bring to a simmer - cook 2 minutes or until thick, stirring constantly. Stir in 3/4 teaspoon salt, cheese, and pepper. Remove from heat and mix in cauliflower. Scoop cauliflower mixture into a 13x9" baking dish coated with cooking spray.

In a small skillet, melt remaining 2 teaspoons butter over medium heat. Add remaining 3 garlic cloves - cook 30 seconds or until lightly browned, stirring constantly. Remove from heat.

In a medium bowl, combine breadcrumbs, remaining 1/4 teaspoon salt, parsley, and thyme. Drizzle with garlic-butter mixture and toss to combine. Sprinkle breadcrumb mixture evenly over cauliflower. Bake for 30 minutes or until bubbly and browned.