Cauliflower Gratin

• 1 large head cauliflower (3 lb.)
• 1 - 8 oz. container whipped cream cheese
• 2 cups reduced fat cheddar jack cheese
• 1 c up shaved Parmesan cheese
• 1 onion, diced
• 1 tbsp. chopped garlic
• 1 tbsp. olive oil
• 1/2 tsp. dried ground thyme
• Salt and freshly ground black pepper
• Butter, to grease the baking dish

Preheat oven to 400F.

Cut the cauliflower into small florets and steam until it is tender, about 15 minutes.  Lay the cauliflower out on paper towels for a few minutes to get as much water out as possible.

While the cauliflower is cooking, heat the olive oil in a saute pan over medium heat.  Add the onion and cook until soft, about 5 minutes.  Add the garlic and thyme and continue to cook one minute, stirring continuously.  Remove from heat.

Put the cooked cauliflower  into a large bowl and combine with the cream cheese, mixing it up until the cheese is melted.  Add 1 cup of cheddar jack and the Parmesan and season with salt and freshly ground black pepper. Mix well.   Add the onion, garlic mixture, mixing everything together.

Pour the cauliflower mixture into a baking dish greased with butter.  Top with the remaining 1 cup of cheddar jack cheese and bake for 20 minutes, until top is lightly browned.

Enjoy!