Cauliflower Casserole

 

1/2 cup melted butter

1/4 cup diced onions

1/2 tsp garlic powder

1/2 cup flour

4 cups milk

1/2 cup tightly packed spinach leaves – divided into 1/4 cups

1/2 tsp nutmeg

1 tsp salt

1 tsp pepper

2 cups cooked cauliflower

3/4 cup sliced mushrooms

1/4 cup chopped green onions

1/4 cup minced red bell peppers

1 1/2 cup cottage cheese

1 lb shredded mozzarella cheese – divided 1-1/2 cup for stuffing mixture and 1/2 cup for topping

1 cup heavy cream

1 cup sour cream

12 manicotti noodles

• Preheat oven to 400 degrees. 
• In a large sauce pan, melt butter on medium heat. 
• Add diced onions and garlic powder, cook for approximately 2 minutes stirring constantly.  Gradually add flour to butter a little bit at a time stirring non stop. 
• After all the flour is added, stir an additional minute. 
• Add warm milk to roux a little at a time until roux thickens.
• Add 1/4 cup spinach and stir. 
• Add nutmeg. salt and pepper and set aside.
• Place cauliflower into a microwaveable bowl and cook for 4 minutes with 1/2 cup of water, be sure to place a paper towel over the top when microwaving. 
• Drain, cut into small pieces.
• In a large mixing bowl add cooked cauliflower, mushrooms, green onions, red bell peppers, cottage cheese, 1 1/2 cup mozzarella cheese, heavy cream, sour cream and the rest of the spinach leaves and mix thoroughly
• Pour small amount of sauce into bottom of a 11″ x 15″ casserole dish
• Pour cauliflower mixture into baking dish
• Cover with cooked manicotti noodles
• Pour the sauce evenly over manicotti noodles and top with the rest of the mozzarella cheese. 
• Bake at 400 degrees for 35 minutes