Cauliflower Pasta and Cheese Gratin
"To save time this may be prepared earlier in the day to be baked later, careful not to overcook the cauliflower and the pasta as it will become too soft when cooked in the oven --- this is also great using broccoli..."
INGREDIENTS
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6 -7 cups fresh cauliflower florets, cooked until firm-tender, and drained very well
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8 ounces medium pasta shells or 8 ounces similar small shell pasta
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1/4 cup all-purpose flour
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1/4 cup butter
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3 cups half-and-half cream
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1 teaspoon dried thyme
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1/8 teaspoon dried nutmeg
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1/8 teaspoon cayenne pepper, to taste
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1 tablespoon fresh minced garlic, to taste
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black pepper, to taste
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1 cup grated cheddar cheese
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1/2 cup grated parmesan cheese
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1/2 cup finely chopped green onion, to taste
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2 tablespoons Dijon mustard (optional)
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1 1/2 cups fresh breadcrumbs
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1 -2 tablespoon grated parmesan cheese
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2 -3 tablespoons melted butter
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