Savory Cauliflower and Spinach Gratin

1.Preheat your oven to 375°F (190°C).

2.In a large pot of boiling salted water, blanch the cauliflower florets for about 3-4 minutes until slightly tender, then drain and set aside.

3.In a skillet, melt the butter over medium heat. Add the minced garlic and sliced mushrooms, cooking until the mushrooms are soft and golden, about 5-7 minutes.

4.Stir in the chopped spinach and cook until wilted, about 2 minutes. Remove from heat and combine with the shredded rotisserie chicken.

5.In a mixing bowl, whisk together the heavy cream, cheddar cheese, Parmesan cheese, dried thyme, onion powder, nutmeg, salt, and pepper until well combined.

6.In a large baking dish, layer the blanched cauliflower, followed by the chicken and spinach mixture, and then pour the creamy cheese mixture evenly over the top.

7.Sprinkle breadcrumbs over the gratin for a crunchy topping.

8.Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.

9.Remove from the oven and let it cool for a few minutes before serving.