Cauliflower “Casserole”
This decadent cauliflower casserole is well suited for your holiday table but is so good that you will want to serve it any night of the week
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thelocalpalate.com.
Cooking tools:
- Oven
- Saucepan
- Fine-mesh sieve
- Whisk
- Pot
- Colander
- Baking sheet
- Saute pan
- Baking dish
- Measuring cup
- Chef's knife
- Cutting board
- Wooden spoon
- Tongs
- Mixing bowl
- Measuring spoon
- Kitchen towel
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
- 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
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