Cauliflower and Rice Mornay Casserole

This is the perfect recipe for cauliflower. It is a great side dish that combines your veggies and carbs. It has become one of our family favorites and goes well with many meat and fish dishes. Ingredients: 1 head cauliflower broken down into small florets - 2 tablespoons all-purpose flour - 2 cups milk - 1 tablespoon good-quality curry powder - 1 cup grated Spanish Manchego cheese - 2 cups cooked rice (long-grain or Basmati) - 1/2 cups breadcrumbs - 5 tablespoons EVOO (extra-virgin olive oil) - 1 teaspoon salt. Preheat oven to 400F. Coat the cauliflower florets with 3 tablespoons of the EVOO and 1/2 teaspoon salt. Spread in one layer on a baking tray and bake in the oven for 20 minutes. The cauliflower will be very al dente, but please note that it will be cooked further as a casserole. Turn down the oven to 350F. Heat the milk in the microwave for 1 1/2 minutes. Heat the remaining 2 tablespoons EVOO in a saucepan. Add the flour and stir well with a balloon whisk for about 2 minutes. Be careful not to burn the oil-flour mixture. Add the curry powder and remaining 1/2 teaspoon salt and incorporate well. Slowly add the heated milk until completely incorporated while constantly beating with the whisk. Once the sauce has thickened, remove from the heat and add the cheese. Stir with a wooden spoon to incorporate well (the cheese will stick to a balloon whisk). Combine the roasted cauliflower, cooked rice and sauce in a large bowl and empty into a 9 x 11-inch casserole dish. Top with the breadcrumbs and bake at 350F for 30 minutes.