Ingredients

• 6 cups small cauliflower florets
• 3 tablespoons non-hydrogenated margarine, divided
• 1 onion, chopped
• 1/3 cup flour
• 2 teaspoons dry mustard
• 2 1/2 cups milk
• 1 1/2 cups CRACKER BARREL Shredded Double Cheddar Cheese, divided
• 1/3 cup KRAFT 100% Parmesan Aged Grated Cheese, divided
• 1/2 cup panko bread crumbs

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Instructions

1. Heat oven to 375 degrees F (190 degrees C).
2. Cook cauliflower in boiling water in large saucepan 4 minutes; drain well.
3. Melt 2 Tbsp. margarine in large saucepan on medium heat. Add onions; cook and stir 3 minutes or until crisp-tender. Stir in flour and mustard; cook and stir 1 minute. Whisk in milk; cook 5 minutes or until thickened, stirring frequently. Remove from heat. Add 1-1/4 cups Cheddar and 3 Tbsp. Parmesan; stir until Cheddar is melted. Add cauliflower; stir to evenly coat. Spoon into 2.5-L casserole dish sprayed with cooking spray.
4. Microwave remaining margarine in medium microwaveable bowl on HIGH 30 sec. or until melted. Stir in bread crumbs and remaining Parmesan; sprinkle over cauliflower mixture.
5. Bake 20 to 25 minutes or until heated through, topping with remaining Cheddar for the last 5 minutes.