1 lb button or baby bella mushrooms, sliced or quartered
3 cups chopped cauliflower (about 9 oz)
2 cups 2% reduced-fat milk
2 dried bay leaves
2 thyme sprigs
2 garlic cloves, minced
1 Tbsp dry sherry
⅛ tsp ground nutmeg
2 oz (1/2 cup) shredded Gruyere
Cooking spray
3 oz bakery bread, torn (about 2½ cups)
Instructions
Preheat oven to 425 degrees F.
Combine onion, 2 tablespoons oil, ½ teaspoon salt, ¼ teaspoon pepper, green beans, and mushrooms on a parchment-lined baking sheet; toss well. Bake for 15 minutes or until browned.
Bring cauliflower, milk, bay leaves, thyme, and garlic to a simmer in a saucepan over medium heat; cook 25 minutes or until tender.
Using an immersion blender, puree cauliflower mixture until smooth. Alternately, use a blender, returning the cauliflower to the pan. Stir in remaining ½ teaspoon salt, remaining ½ teaspoon pepper, sherry, nutmeg, and Gruyere.
Place green bean mixture in an 11- x 7-inch baking dish coated with cooking spray; top with cauliflower mixture. Combine remaining 2 tablespoons oil with bread; sprinkle over dish. Bake at for 10 minutes.
Notes
Recipe slightly adapted from Cooking Light (no longer available)