Cauliflower Casserole

This particular casserole recipe is from Tip Hero, but I improvised it a little. I have been trying to be healthier by eating more vegetables and less meat. And this Cauliflower Casserole is perfect, because it is vegetarian (except for the eggs). I put the recipe down below:

Ingredients:
1 Cauliflower, cut into florets
2 cups of milk (room temperature!)
4 tbsp all purpose flour
2 eggs, whisked (room temperature!)
3 teaspoon salt
2 teaspoon black pepper
2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
2 tbsp thyme, powder or chopped if fresh
2 tbsp parsley, chopped

Procedure:
1) Preheat the oven to 350F
2) Bring water in a pot to a boil. After it has boiled, add a generous amount of salt.
3) Add cauliflower florets  into the boiling salt water. Boil until florets are half cooked. Place florets on a baking pan or a casserole pan.
4) In a mixing bowl, add whisked egg, milk, flour, salt, and black pepper. Either mix it with a whisk vigorously, or blend it. Use spatula to scrape unmixed flour once in a while. Continue to mix until the mixture is well-combined and smooth.
5) Pour mixture into the baking pan, over the florets.
6) Sprinkle with thyme and parsley, then mozzarella and parmesan.
7) Into the top rack oven for 25-30 minutes.
8) Let cool to room temperature until the casserole firms. Then serve, or keep it in the fridge overnight for a better casserole!

Alice