Ingredients
1 large head cauliflower, broken into florets (about 7 cups)1 pound sliced baby portobello mushrooms3/4 cup water6 tablespoons butter, divided 4 shallots, finely chopped1/4 cup all-purpose flour1/2 teaspoon salt1/4 teaspoon paprika1-1/4 cups half-and-half cream3/4 cup shredded white cheddar cheese1/4 cup panko bread crumbs
Preparation
Preheat oven to 350°. Place 1 in. of water and cauliflower in a 6-qt. stockpot; bring to a boil over high heat. Cook, covered, until tender, 7-10 minutes. Drain.
In a large saucepan, combine mushrooms and water; bring to a boil over medium-high heat. Reduce heat; simmer, covered, 10 minutes. Drain mushrooms, reserving 1/3 cup cooking liquid.
In same saucepan, heat 3 tablespoons butter over medium heat until hot. Add shallots and drained mushrooms; cook and stir until shallots are tender and lightly browned. Stir in flour, salt and paprika until blended; gradually stir in cream and reserved mushroom liquid. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes.
Place cauliflower in a greased 1-1/2-qt. or 11x7-in. baking dish; cover with mushroom sauce. Sprinkle with cheese, then bread crumbs. Dot with remaining butter. Bake, uncovered, until bubbly and golden brown, 35-40 minutes.
