Creamed Cauliflower Casserole

1 1-lb. package frozen cauliflower
2 t butter, divided
3 cloves garlic, minced, divided
1 med. onion, chopped
2 T flour
1 c lowfat milk
1/4 c freshly grated Parmesan or Romano cheese
1/4 t salt
1/8 t pepper
dash thyme
2 T dried parsley
1/2 c dried breadcrumbs

Preheat oven to 325˚. Boil cauliflower in 1 cup salted water 8-10 minutes. Drain. In a large skillet, melt 1 teaspoon of the butter, and sauté 2 cloves of the garlic and onion over medium heat until tender, about 8-10 minutes. In a small bowl, whisk together the flour and milk, and add to the garlic-onion mixture in the skillet. Cook over medium heat another couple of minutes until thickened. Add the cheese, salt, and pepper. Remove from heat and add the cauliflower. Pour all into a greased 8” baking pan. In a small skillet, heat the other teaspoon butter, add the other clove garlic, and cook about 30 seconds until lightly browned. Stir in the thyme, parsley, and breadcrumbs. Sprinkle breadcrumbs over cauliflower. Bake, uncovered, 20 minutes or until bubbly. Makes 3-4 servings.