Cauliflower And Spinach Casserole

Cauliflower And Spinach Casserole

Ingredients:
3 Tbsp plain dry bread crumbs
1 tsp olive oil
¼ tsp paprika
1 medium cauliflower (about 2½ lb or 1.25 kg), cored and cut into 1½-in (3.5 cm) florets (about 7

Directions:
cups)
10 oz (300 g) fresh spinach or kale (12 cups), stems trimmed, washed
1¾ cups cold low-fat milk
3 Tbsp all-purpose flour
1⅓ cups grated extra-sharp cheddar cheese
1½ tsp dry mustard
½ tsp salt, or to taste
Ground black pepper to taste
1. Preheat oven to 425°F (220°C). Coat a 12 × 8-in (30 × 20 cm) shallow baking dish (2½-qt or 2½ L
capacity) with cooking spray.
2. In small bowl, mix bread crumbs, oil, and paprika.
3. In large pot of lightly salted boiling water, cook cauliflower, uncovered, for 6 minutes, or until
tender. Stir in spinach and cook for 1 minute, or until spinach has wilted. Drain and rinse vegetables
with cold water to stop further cooking. Drain thoroughly and spread in baking dish.
4. In small bowl, whisk ¼ cup milk with flour until smooth. In heavy medium saucepan, heat
remaining 1½ cups milk over medium heat until steaming. Remove from heat and whisk in flour
mixture. Return to medium heat and cook, whisking constantly, for 2 to 3 minutes, or until sauce
bubbles and thickens. Remove from heat. Stir in cheese, mustard, salt, and pepper. Pour sauce over
vegetables in baking dish, spreading evenly. Sprinkle with bread crumb mixture.
5. Bake, uncovered, for 30 to 35 minutes, or until golden and bubbly.