Creamed Cauliflower with Farmhouse Cheddar

Ingredients

• 0.3 teaspoon pepper black
• 1.5 cups breadcrumbs fresh
• 2 large heads cauliflower cut into florets ()
• 3 tablespoons flour all-purpose
• 2 large garlic cloves minced
• 0.5 cup green onions minced
• 0.3 teaspoon ground pepper red
• 2 cups heavy whipping cream 
• 2 cups milk 
• 0.5 teaspoon nutmeg freshly grated
• 0.3 cup parmesan cheese freshly grated
• 0.3 teaspoon pepper 
• 0.5 teaspoon salt 
• 4 oz sharp cheddar cheese shredded
• 3 tablespoons butter unsalted
• 3 tablespoons butter unsalted melted

Equipment

• bowl
• frying pan
• oven
• whisk
• baking pan
• dutch oven
• colander

Directions

1. Bring 4 qt. salted water to a boil in a large Dutch oven over high heat.
2. Add cauliflower; cook just until crisp-tender, stirring often.
3. Drain; rinse under cold water.
4. Let cool in colander.
5. Melt 3 Tbsp. butter in a large skillet over medium heat; add green onions and garlic, and saut 3 minutes.
6. Whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk and cream; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Stir in 1/2 tsp. each salt and nutmeg and 1/4 tsp. each pepper.
7. Add cheese, stirring until cheese melts.
8. Remove from heat; add cauliflower, stirring to coat well. Spoon cauliflower into a greased 13" x 9" baking dish.
9. Combine breadcrumbs and next 3 ingredients in a small bowl; sprinkle over cauliflower.
10. Drizzle with melted butter.
11. Bake, uncovered, at 400 for 35 minutes or until browned and bubbly.
12. *To make 1 1/2 cups homemade breadcrumbs, place 3 slices bread, torn, in a mini chopper. Cover and pulse just until you have fine crumbs.
13. Note: Farmhouse Cheddar gets its distinction, in part, because it's made on a farmer's property, using only milk from his cows. We tested with Keen's.