Cauliflower with New Mornay Sauce

Set rack in upper portion of oven; preheat to 375 degrees F. Coat a shallow 2-quart baking or gratin dish with cooking spray.

Place cauliflower florets in a steamer basket over boiling water, cover and steam until tender but not soft, 5 to 7 minutes. (Alternatively, place florets in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 1 to 3 minutes.)

Refresh under cool water and set aside.

Scald 1 cup milk in a medium heavy saucepan over medium heat. Stir together flour and the remaining 1/4 cup cold milk in a small bowl to make a smooth paste. Stir into the hot milk mixture and cook, stirring constantly, until thickened, about 3 to 4 minutes. Remove from the heat and whisk in cottage cheese, Swiss cheese, salt and pepper. Transfer sauce to a food processor or blender and puree until smooth.

Spread one-third of the sauce in prepared baking dish. Arrange the steamed cauliflower over it and top with the remaining sauce. Sprinkle with Parmesan and breadcrumbs. Bake until golden brown and bubbly, about 30 minutes.