Ingredients
The following ingredients have 8 Servings
- 1 medium to large cauliflower broken into small bite size pieces***
- 1 11-14 ounce can cannelli beans rinsed
- 3/4 cup half & half
- 1/2 cup plain whole milk Greek yogurt
- 4 to 6 ounces cheddar cheese grated
- 4 to 6 ounces monterey jack cheese grated
- 1/4 cup freshly grated parmesan cheese
- handful of freshly chopped dill weed
- 2 tbsp. butter
- 1 tbsp. cornstarch
- 1/2 tsp. ground mustard
- 1 tsp. garlic powder
- dash of cayenne pepper
- salt & pepper to taste
Instruction
- Preheat oven to 375 degree. Butter 13x9 casserole dish
- Bring large pot of salted water to boil. Carefully add cauliflower florets
- Cook 7-8 minutes until fork tender. Drain well
- Rinse cannelli beans and add to bottom of casserole dish
- Add drained cauliflower to top of cannelli beans
- Meanwhile in medium sauce pan melt butter on low heat
- Once butter is melted stir in cornstarch until thickened slightly into roux
- Add mustard, garlic powder, cayenne pepper, salt & pepper
- Stir in half & half and continue stirring until mixture thickens slightly
- Add greek yogurt and continue stirring a few more minutes
- Add 3/4 cup of the grated cheese mixture(montery jack & cheddar) and continue cooking till cheese is melted
- Remove sauce from heat and pour over the cauliflower and cannelli beans
- Mix gently to coat cauliflower and beans
- Top with freshly grated parmesan cheese and fresh dill
- Bake in preheated oven 35-40 minutes until bubbly and slightly browned on top
- Allow to sit 10 minutes prior to serving
