Cauliflower With Mushroom Cheese Sauce Recipes

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place cauliflower in a large pot and pour in enough water to cover; bring to a boil and cook until tender yet firm to the bite, 8 to 10 minutes. Drain and transfer to a baking dish.
• Melt butter in a small saucepan over low heat. Add flour and mix using a whisk or wooden spoon until smooth and mixture pulls away from the side of the saucepan, 2 to 3 minutes. Pour in milk, a little at a time, and whisk continuously until sauce is thickened but still pourable, 3 to 4 minutes.
• Stir Parmesan cheese into sauce until melted; season with salt and pepper. Pour sauce over all of the cauliflower. Sprinkle Cheddar cheese over the top.
• Bake in the preheated oven until cheese is golden brown, 20 to 25 minutes.

Steps:

• Arrange Cauliflower in a non-stick baking pan; set aside.
• Melt butter in small sauce pan; add mushrooms and scallion and saute for 1 minute. Stir in flour, salt & pepper; cook, stirring continuously,pour in milk and cook until slightly thickened.
• Pour sauce over cauliflower and sprinkle evenly with cheese.
• Bake at 450° approximately 10 to 15 minutes on until top is slightly
• browned.

Steps:

• For the mushrooms: Heat 1 tablespoon of the oil in a large saute pan over medium heat. Add the shallots and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds.
• Increase the heat to high, add the remaining 2 tablespoons of oil and heat until it begins to shimmer. Add the mushrooms and cook until golden brown and soft, stirring occasionally, about 8 minutes. Add the wine and cook until reduced; season with salt and pepper. Set aside.
• For the mac and cheese: Preheat the oven to 350 degrees F.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, about 9 minutes. Drain and rinse with cold water to stop cooking. Transfer to a large bowl.
• Put the milk into a medium saucepan and bring to a simmer over low heat.
• Heat the oil in a large ovenproof saute pan over medium heat until it begins to shimmer. Add the cauliflower, season with salt and pepper and toss to coat. Cook until slightly soft, about 5 minutes. Add 1 cup of water, cover loosely with foil and cook in the oven until soft.
• To make the bechamel, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in 4 cups of the milk and cook, whisking constantly, until thickened and the flour taste has been cooked out, about 7 minutes, adding more milk if the sauce is too thick.
• Remove the cauliflower from the oven and transfer to a blender with 1 cup of the milk and blend until smooth. Add the cauliflower puree to the bechamel and stir until combined. Slowly whisk in the fontina, Monterey Jack, asiago and Parmigiano-Reggiano until smooth, adding more hot milk if too thick. Mix in the nutmeg. Pour the sauce over the pasta, add the mushrooms and stir well to combine.
• Butter a 10-inch baking dish, transfer the pasta mixture to it and bake until bubbly and the top is lightly golden brown, about 30 minutes.
• For the breadcrumb topping: While the mac and cheese is baking, melt the butter in a large saute pan over medium heat. Add the anchovy paste and cook for 1 minute. Add the chiles and garlic and cook for 30 seconds. Add the breadcrumbs and cook until lightly toasted, about 5 minutes. Stir in the parsley and season with salt and pepper.
• Serve the mac and cheese topped with some of the breadcrumbs and a drizzle of white truffle oil. Garnish with parsley leaves.

Steps:

• Rinse and remove leaves from cauliflower. Place whole head in a small amount of boiling salted water. Cover and cook for 20 minutes or until just tender. Drain thoroughly. Keep warm.
• Meanwhile, cook fresh mushrooms in butter until tender. Blend in flower, salt and pepper. Add evaporated milk all at once. Cook, stirring constantly until thickened and bubble. Stir in cheese and mustard. Heat until cheese melts. Place warm cauliflower on platter. Spoon some of sauce over it. Sprinkle with parsley. Pass remaining sauce.