Cheesy Florentine Eggs with Cauliflower Béchamel sauce | Midwest Foods Chef's Corner

Ingredients

• 9 eggs, scrambled
• 1/4 olive oil, divided
• 2 cups sliced mushrooms
• 1 clove garlic, minced
• 1 small shallot
• 2 cups fresh spinach
• 1/2-cup mozzarella cheese
• 2 tbs chopped parsley
• Salt and pepper to taste
• 1 cup chopped cauliflower florets
• 1tbs vegetable stock
• 1/4 heavy cream
• 1/4 tsp salt
• Fresh cracked pepper