Lunch: Mashed Cauliflower au Gratin Recipe

Ingredients

2 large heads cauliflower, broken into florets
1-1/2 cups shredded Parmesan cheese
1 cup shredded Colby-Monterey Jack cheese
6 tablespoons butter, cubed
3/4 teaspoon garlic salt
1/2 teaspoon Montreal steak seasoning

Instructions

Preheat oven to 350 °. Place cauliflower in a stockpot; add water to cover. Bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until very tender. Drain; transfer to a large bowl. Mash cauliflower; stir in cheeses, cubed butter and seasonings. Transfer to a greased 3-qt. or 13x9-in. baking dish.
In a small bowl, mix bread crumbs and melted butter until evenly coated; sprinkle over cauliflower mixture. Bake, uncovered, 40-50 minutes or until heated through and topping is golden brown. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350 °. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165 °.

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