If your kids turn their noses up at cauliflower, try this approach.
It’s baked crusty on top and creamy in the middle, almost like macaroni and cheese.
1 head cauliflower, cut into florets
1/2 tsp salt, divided
1 cup bread chunks
1 tsp thyme
1/2 cup Parmesan, plus 1/4 cup
1 cup chopped leeks (whites only)
2 cloves garlic
1 tbs butter or oil
1/4 cup flour
1 3/4 cup milk
Preheat oven to 350° Blanch cauliflower, set aside. Pulse bread, thyme, 1/4 tsp salt, and 1/4 cup Parmesan in food processor until crumbly. Set aside. In large pan, Cook leeks and garlic in butter until tender. Whisk together flour, remaining salt, and milk, add to leeks. Remove from heat and stir in remaining 1/2 cup Parmesan. Stir in cauliflower and transfer to baking dish. Top with bread crumbs. Bake covered, 30 minutes.