Ingredients:
1 large head (2 lbs.) fresh cauliflower
1/4 c. diced green bell pepper
1/4 c. diced red bell pepper
1 c. sliced mushrooms
2 Tbsp. chopped onion
4 Tbsp. butter, divided
1/3 c. flour
1 tsp. salt
1/2 tsp. black pepper
2 c. milk
1 c. shredded Asiago cheese, divided
3-4 c. plain croutons
2 Tbsp. grated Parmesan cheese
Directions:
Separate cauliflower into individual florets- try to keep them uniform in size, approximately 1-2 inches across the head.
Place florets in a large pot, cover with water and add 1 tsp. kosher salt. Bring to a boil, cover and cook 5-10 minutes, or until crisp tender (they will keep cooking in the oven).
Spray an 11x7 casserole dish with non-stick cooking spray. Place cauliflower in prepared baking dish, making an even layer across the bottom. Set aside.
Preheat oven to 350 degrees.
In a large saucepan over medium heat, melt 3 Tbsp. butter. Add the peppers, onion and mushrooms to pan and saute until tender.
Add flour to pan with vegetables and blend well. Add the milk gradually, stirring constantly until well blended and there are no lumps. Add salt and pepper. Cook, stirring constantly, over medium heat until sauce begins to thicken. Add 3/4 c. cheese to the sauce. Stir until the cheese melts.
Pour cheese/vegetable sauce over cauliflower, distributing the sauce evenly over the cauliflower. Cover with aluminum foil and bake for 20 minutes.
Melt the remaining 1 Tbsp. butter.
Remove the casserole from the oven, uncover and distribute croutons evenly over the top. Drizzle with melted butter. Sprinkle with remaining 1/4 c. of the cheese then sprinkle the Parmesan cheese on top.
Return to oven and bake for an additional 10-15 minutes, or until cheese is melted and croutons are golden brown.
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