We wanted to try Bentonville’s chef McClure’s cuisine for ourselves, so we asked him to share a recipe for a dish to serve alongside the turkey on Thanksgiving Day. This decadent dish is well suited for your holiday table but is so good that you will want to serve it any night of the week.
8 to 10 servings
1 head cauliflower cut into large florets
1 pint of mushrooms (quartered)
1 pint onions, thick sliced
4 cups milk
1 pint cream
¼ cup blonde roux
3 cloves garlic
4 springs thyme
2 shallots. sliced
2 bay leaves
2-4 Calabrian peppers
6-8 guajillo peppers
1 tablespoon paprika
1 teaspoon smoked paprika
1 teaspoon marash pepper flakes
- 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.