Ingredients
1 head cauliflower cut into large florets
1 pint of mushrooms (quartered)
1 pint onions, thick sliced
4 cups milk
1 pint cream
Salt
¼ cup blonde roux
Aromatics
3 cloves garlic
4 springs thyme
2 shallots. sliced
4 peppercorns
2 bay leaves
2-4 Calabrian peppers
6-8 guajillo peppers
1 tablespoon paprika
1 teaspoon smoked paprika
1 teaspoon marash pepper flakes
Directions
- Pre-heat oven to 350 degrees.
- Combine cream and milk together with aromatics in non-reactive pot. Place over medium heat and bring to a simmer. Remove from heat and let steep for 30 minutes. Strain milk mixture and return to pot. Bring to a simmer over medium heat.
- Add roux to pot while whisking. Return to a simmer, and season to taste with salt.
- Fill large pot ⅔ full of salted water. Bring to boil over high heat. Place cauliflower in pot and cook for 3 minutes after water returns to boil. Strain and rinse with cold water.
- Toss mushrooms in olive oil, salt, and Calabrian chilies. Roast in oven until caramelized.
- Sweat onions in saute pan over medium heat with oil, salt, and water.
- Assemble veggies in baking dish with cauliflower on top. Pour thickened cream mixture over top until barely covered. Place in oven and bake until bubbly.
