6	Cups	Cauliflower floretes
3/4	Tsp.	Salt
8	Oz.	Uncooked small seashell pasta
1/4	Cup	All-purpose flour
3	Cups	Milk
2	Tsps.	chopped thyme or 3/4 tsp. dried
3	Cloves	Garlic, crushed
1	Cup	Sharp cheddar cheese, grated
1/2	Cup	Fresh parmesan cheese, grated
3/4	Cup	Green onions, finely chopped
2	Tsps.	Dijon mustard
1/4	Tsp.	Black pepper
2	Slices	White bread
2	Tsps.	Butter, melted

Preheat oven to 400degrees. In a large pot, add 6 cups water and 3/4 teaspoon salt and cook cauliflower until just barely done. Remove cauliflower with a slotted spoon and set aside. Using the same water, bring back to a boil and add pasta - cooking until al dente; drain and set aside. Lightly spoon flour into a dry measuring cup and level with a knife. Combine flour and milk in a saucepan, stirring well with a whisk. Stir in the thyme and garlic; cook over medium heat until thick, stirring constantly. Remove from heat; stir in 1/4 teaspoon salt, cheeses, onion, mustard and pepper. Combine cauliflower, pasta and cheese sauce in a large bowl. Spoon the cauliflower mixture into a 9 x 13-inch baking dish. Place bread in food processor; pulse until coarse crumbs form to measure 1 cup. Combine breadcrumbs with butter; sprinkle evenly over cauliflower mixture. Bake for 20 minutes or until lightly browned.